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ACR.LIB. 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 


PREP.  niv. 

(IMHD1H6) 


THE 


HOME  COOK  BOOK 


BY  MRS.  R.  E.  WAKEFIED. 


NEW  YORK : 

E.  G.  HIDEOUT  &  CO.,  PUBLISHERS, 
No.  10  BARCLAY  STBEET. 


BOOK    OF 


GUMMED  HOUSEHOLD  LABELS. 

This  book  contains,  gummed  and  printed  ready  for  use,  over  650  Labels  for 
Dusehold  Stores,  including  a  general  assortment  of  Jellies,  Preserves,  Groceries, 
irbs,  Medicines,  etc.  ;  in  fact  Labels  for  every  article  needed  in  the  family.  The 
ok  also  contains "10  Tags  ready  for  use,  for  Baskets,  Bags,  etc.  These  Labels  are 
quantities  from  i  to  30  of  a  kind,  according  to  usual  household  requirements. 

Price,  pre-paid,  by  mail,          -  35  cents. 


PERFECT   ETIQUETTE, 

Or,  HOW  TO  BEHAVE  IN  SOCIETY. 


A  complete  Manual  for  Ladies  and  Gentlemen,  embracing  Hints  on  Introduction, 
f  ilutation,  Conversation,  Friendly  Visits,  Social  Parties,  on  the  Street,  in  Public 
i  laces,  in  Traveling,  Driving  and  Riding,  Letter  Writing,  at  the  Table,  Making 
£  ad  Receiving  Presents,  Courtship,  Wedding  Etiquette,  Christening,  Funerals, 
0  tc.,  with  Suggestions  how  to  Dress  Tastefully.  The  Toilette,  with  simple  Recipes 
£  >r  Improving  the  Complexion,  etc. 

Price,  Illuminated  Paper  Covers,  .      - .       -       -       30  cents. 

"  "          /Board        "  -  -        -    50     ** 

Sent  free  by  Mail  on  receipt  of  Price. 


HINTS  AND  HELPS  TO  HORSEMEN. 


A  Handy  Manual  for  Horsekeepers,  with  Concise  Instructions:  Breeding,  Driv- 
j'ng,  Buying,  Breaking,  Grooming,  Feeding,  Training,  Doctoring,  Shoeing,  with 
Assays  on  Mules  and  Ponies,  and  Racing  and  Betting  Rules  of  the  American 
jockey  Club.  Practical,  Instructive,  and  adapted  to  the  daily  use  of  Breeders 
Cind  Owners  of  Horses. 

Price,  neatly  bound  in  flexible  cloth,  50  cents. 

Sent  free  by  Mail  on  receipt  of  Price. 

E.    G.    RIBEOUT    &    CO., 

10    BARCLAY    STREET,    NEW    YORK- 


If E;W  ABXBKECAZf 


HOME  COOK  BOOK. 


CONTAINING 


ALL  THE  MOST  VALUABLE  HOUSEHOLD  RECIPES  IK  THE  WORLD. 


TEE  ONLY  COMPLETE  BOOK  OP  ITS  KIND. 


HOW  TO  MAKE  A  MEAL  OUT  OF  NOTHING. 


A  TREASURE  FOR  RICH  AND  POOR. 


NEW  YORK: 
PUBLISHED  BY  E.  G.  RIDEOUT  &  Co.,  10  BARCLAY  ST. 

1881. 


Entered  according  to  act  of  Congress,  in  the  year  1881,  by 

E.  G.  RIDEOUT, 
In  the  office  of  the  Librarian  of  Congress,  at  Washington 


TX/II5 


INTRODUCTION. 


Having  secured  the  services  of  the  distinguished  cook  and 
housekeeper,  Mrs.  E.  E.  Wakefield,  to  compile  this  book,  we 
present  it  to  the  American  public  with  the  belief  that  it  will  be 
found  more  valuable  than  any  other  work  of  its  kind,  and  at  the 
same  time  to  retail  at  the  lowest  possible  figures.  We  feel  cer- 
tain that  upon  comparing  this  valuable  little  cook  book  with  any 
other  work  of  the  same  kind  ever  published,  you  will  be  imme- 
diately convinced  as  to  its  value.  Send  for  a  dozen  extra  copies 
at  trade  prices,  and  do  your  utmost  to  circulate  it  among  your 
friends.  By  so  doing,  you  will  not  only  make  money  for  yourself, 
but  confer  a  lasting  benefit  upon  your  fellow  creatures. 

PUBLISHERS  NEW  AMERICAN  COOK  BOOK. 


MAMPDIPATJ  uniuTP  nnny 
AMUiKllAJli  nulli  lUulL 


HOW  TO  CHOOSE  MEAT. 

BEEF. — Ox  beef  is  the  best ;  is  a  fine-grained  meat.  The  lean 
is  of  a  bright  red  color,  intermingled  with  grains  of  fat  when 
very  good.  The  fat  should  be  white,  not  yellow,  and  the  suet 
white  and  firm.  Bull  fat  is  dark  colored  and  coarse  grained,  and 
should  be  avoided.  Beef  should  not  be  lean,  for  if  it  is  so,  it  is 
tough  and  bad. 

The  rib  or  sirloin  is  the  best  for  roasting.  Take  care  to  have 
your  sirloin  cut  from  the  slim  end.  Epicures  prefer  the  rump, 
but  it  is  too  large  for  small  families,  and  we  wish  to  treat  of 
household  dishes  only. 

VEAL  should  be  small  and  white,  the  flesh  dry  and  closely 
grained.  Veal  makes  good  stock  for  rich  soups. 

MUTTON  should  be  dark  colored,  and  have  plenty  of  fat.  The 
older  mutton  is,  the  better  it  is.  The  saddle  is  the  best;  the 
haunch  next.  The  legs  and  loin  separated  are  the  best  joints 
after  the  haunch. 

LAMB  should  be  small,  of  a  pale  red  color,  and  fat. 

PORK. — The  fat  of  pork  should  be  firm,  and  the  lean  white 
and  finely  grained  ;  the  rind  thin  and  smooth. 

BACON. — The  rind  should  be  thin,  the  fat  firm  and  pinkish, 
the  lean  tender  and  fast  to  the  bone. 

To  TEST  A  HAM. — Stick  a  small  knife  into  it  up  to  the 
knuckle.  If,  when  drawn  out,  it  has  a  nice  smell,  the  ham  is 
good ;  if  otherwise,  reject  it. 

VENISON. — Test  in  the  same  manner  as  a  ham.  The  fat 
should  be  thick  and  clean.  If  the  cleft  of  the  haunch  is  smooth 
and  close,  the  animal  is  young. 

TO  CHOOSE  GAME  AND  POULTRY 

FOWLS. — A  young  rooster  has  a  smooth  leg  and  short  spur ; 
vent  close  and  dark.  Young  hens  have  smooth  legs  and  combs. 
A  good  capon  has  a  thick  belly  and  large  rump. 


6  NEW  AMERICAN  HOME  COOK  BOOK. 

TURKEY. — The  male  bird,  when  young,  has  a  smooth  black 
leg  and  short  spur ;  eyes  bright  and  full,  and  feet  supple.  The 
hen  may  be  judged  in  the  same  manner. 

DUCKS. — In  young  ducks  the  feet  and  bills  will  be  yellow  and 
free  from  hair.  When  fresh,  the  feet  are  pliable ;  they  are  stiff 
when  stale. 

GEESE  may  be  selected  by  the  same  rules. 

PIGEONS  should  have  supple  feet  and  firm  vents.  If  discol- 
ored, reject  them. 

PARTRIDGES. — Yellow  legs  and  dark  bills  are  the  best  signs 
by  which  a  young  bird  may  be  known ;  a  rigid  vent  when  fresh. 

RABBITS. — A  young,  fresh  rabbit  should  have  a  stiff  body,  the 
cleft  in  the  lip  narrow,  the  claws  smooth  and  sharp. 

GROUSE,  WOODCOCK,  SNIPE,  QUAIL,  &c.,  may  be  chosen  by 
the  above  rules.  Buy  a  white-legged  fowl  for  boiling,  and  a 
dark-legged  one  for  roasting. 

TO  CHOOSE  FISH. 

FRESH  FISH  should  have  bright  eyes,  clear,  red  gills,  stiff 
body,  and  smell  fresh. 

SALMON  AND  COD  should  have  a  small  head,  thick  shoulders, 
and  a  small  tail.  The  flesh  of  salmon  should  be  bright  red, 
scales  bright. 

EELS  should  be  bought  alive. 

CRABS  AND  LOBSTERS  should  be  heavy  and  very  stiff. 

TO  CHOOSE  EGGS. 

If  the  eggs  rattle  when  shaken,  they  are  bad.  The  best  plan 
is  to  put  them  in  a  basin  of  water,  and  see  if  they  lie  on  their 
side ;  should  the  egg  turn  upon  its  end,  it  is  bad. 


KEW  AMERICAN  HOME  COOK  BOOK. 


LENTILS  IN  THE  GERMAN  WAY. 

Soak  the  lentils— the  whole  ones — for  twelve  hours,  then  put 
them  in  a  saucepan,  and  well  cover  with  meat  stock,  boil  for 
three  hours,  then  add  a  pat  of  butter  and  a  little  flour  and  vine- 
gar according  to  taste. 

SHRIMP  SOUP. 

Take  one  pint  of  shrimps,  and  pound  them  in  a  mortar  with 
the  juice  of  half  a  lemon  and  a  piece  of  butter  equal  in  weight 
to  them.  When  quite  a  smooth  paste,  pass  it  through  a  sieve, 
and  add  pepper,  salt  and  grated  nutmeg.  Take  as  much  bread- 
crumbs as  there  is  shrimp  pulp,  and  soak  in  stock ;  melt  a  piece 
of  butter  in  a  saucepan,  amalgamate  with  it  a  heaped  table- 
spoonful  of  flour,  mix  the  shrimp  pulp  with  the  bread  crumbs, 
and  put  both  into  the  saucepan ;  stir  well,  and  add  more  stock 
until  a  puree  is  obtained  rather  thinner  in  consistency  than  the 
soup  should  be.  Put  the  saucepan  on  the  fire,  stir  the  contents 
till  they  thicken  and  boil,  draw  it  then  on  one  side,  carefully- 
skim  off  the  superfluous  fat,  strain  the  soup  through  a  hair  sieve, 
make  it  boiling  hot,  and  serve. 

A  WINTER  RELISH. 

Take  a  calf's  or  sheep's  heart  and  liver,  stuff  the  heart  with 
forcemeat,  and  roast  it  before  the  fire  till  done ;  take  the  liver, 
cut  it  in  slices,  and  fry  it ;  take  some  gravy  and  a  little  melted 
butter,  to  which  add  a  little  cayenne,  salt,  ketchup  and  India 
soy  to  taste.  Put  the  liver  round  the  heart  on  your  dish,  and 
pour  the  gravy  over  them.  Have  ready  rolled  bacon  and  crisped 
parsley  to  garnish. 

ANGEL  PUDDING. 

Two  ounces  of  flour,  two  ounces  of  powdered  sugar,  two  ounces 
of  butter  melted  in  half  a  pint  of  new  milk,  two  eggs ;  mix  well. 
Bake  the  abow  in  small  patty-pans  until  nicely  Drowned,  and 


8  NEW  AMERICAN  HOME  COOK  BOOK. 

send  to  table  on  a  dish  covered  with  a  serviette.  A  little  pow- 
dered sugar  should  be  sifted  over  each  pudding,  and  slices  of 
lemon  served  with  them.  The  eggs  must  be  well  beaten  before 
they  are  added  to  the  other  ingredients. 

CREAM  DRESSING. 

When  oil  is  disliked  in  salads,  the  following  dressing  will  be 
found  excellent :  Rub  the  yolks  of  two  hard-boiled  eggs  very 
fine  with  a  spoon,  incorporate  with  them  a  dessertspoonful  of 
mixed  mustard ;  then  stir  in  a  tablespoonful  of  melted  butter, 
half  a  teacupful  of  thick  cream,  a  saltspoonful  of  salt,  and 
cayenne  pepper  enough  to  take  up  on  the  point  of  a  very  small 
penknife-blade,  and  a  few  drops  of  anchovy  or  Worcestershire 
sauce,  and,  very  carefully,  sufficient  vinegar  to  reduce  the  mix- 
ture to  a  smooth  creamy  consistency,  and  pour  it  upon  lettuce 
carefully  prepared  for  the  table. 

CRUMPETS. 

Mix  a  quart  of  good  milk  with  water  to  make  a  batter,  add  a 
little  salt,  an  egg,  and  a  teaspoonful  of  good  yeast ;  beat  well, 
cover  up,  and  let  it  stand  in  a  warm  place  to  rise.  Clean  the 
muffin  plate,  or,  not  having  this,  a  frying  pan,  while  warm  over 
the  fire,  and  rub  it  with  a  greased  cloth,  or  a  little  butter  tied  up 
in  a  piece  of  muslin ;  pour  a  cupful  of  the  batter  into  the  pan  or 
on  the  plate ;  as  it  begins  to  bake,  raise  the  edge  all  round  with 
a  sharp  knife.  When  one  side  is  done,  turn  and  bake  the  other 
side.  Crumpets  are  generally  now"  poured  into  proper  sized 
rings  of  tin,  which  makes  them  all  of  a  size  and  thickness.  A 
little  rye  flour  is  an  improvement. 

FOWL  SCOLLOPS. 

Strip  off"  the  skin  from  a  cold  roast  or  boiled  fowl,  cut  the 
meat  into  thin  slices,  and  warm  them  in  about  half-pint  or  rather 
more  of  bechamel,  or  white  sauce.  Serve  quite  hot,  and  garnish 
the  dish  with  rolled  ham  or  bacon  toasted. 

TO  RAGOUT  A  DUCK  WHOLE. 

After  having  emptied  and  singed  a  duck,  season  it  inside  with 
pepper  and  salt,  and  truss  it.  Roast  it  before  a  clear  fire  for 
twenty  minutes,  and  let  it  acquire  a  nice  brown  color.  Put  it 
into  a  stew  pan  with  sufficient  well-seasoned  beef  gravy  to  cover 


NEW  AMERICAN  HOME  COOK  BOOK.  9 

it,  slice  and  fry  two  onions,  and  add  these  with  sage  leaves  and 
lemon  thyme,  both  of  which  should  be  finely  minced,  to  the 
stock.  Simmer  gently  until  the  duck  is  tender ;  strain,  skim 
and  thicken  the  gravy  with  a  little  butter  and  flour,  boil  it  up, 
pour  over  the  duck,  and  serve.  One  and  a  half  pints  of  young 
peas  when  in  season,  added  to  the  gravy,  improves  the  ragout 
immensely. 

TO  DRESS  A  LOBSTER. 

Take  the  flesh  of  a  lobster,  and  chop  it  very  fine  ;  add  some 
gravy,  chopped  shallots,  parsley,  cayenne  pepper,  and  salt  to 
your  taste ;  stew  it  in  a  stew  pan  ;  then  put  it  into  the  shells  and 
some  crumbs  of  bread  over  it,  and  clarified  butter  ;  then  brown 
it  with  a  salamander.  The  shells  of  the  body  cut  in  half,  and 
the  fcwo  half-shells  of  the  tail. 

SPONGE  BISCUITS. 

Beat  the  yolks  of  twelve  eggs  for  half  an  hour,  then  put  in 
one  and  a  half  pounds  of  beaten  sifted  sugar,  and  whisk  it  till  it 
rises  in  bubbles ;  beat  the  whites  to  a  strong  froth,  and  whisk 
them  well  with  the  sugar  and  yolks,  work  in  fourteen  ounces  of 
flour,  with  the  rinds  of  two  lemons  grated.  Bake  them  in  tin 
moulds  buttered,  in  a  quick  oven,  for  an  hour ;  before  they  are 
baked,  sift  a  little  fine  sugar  over  them. 

SPONGE  CAKE. 

Pare  a  good-sized  lemon  thin,  put  the  peeling  into  a  quarter 
of  a  pint  of  water,  let  it  stand  some  hours.  When  about  to 
make  the  cake,  put  three-quarters  of  a  pound  of  sugar  into  a 
saucepan,  pour  the  water  and  peel  upon  it,  and  let  it  stand  by 
the  fire  to  get  hot.  Break  eight  eggs  into  a  deep  earthen  vessel 
that  has  been  made  quite  hot ;  whisk  the  eggs  for  a  few  minutes 
with  a  whisk  that  has  been  dipped  in  hot  water  ;  make  the  sugar 
and  water  boil  up,  and  pour  it  boiling  hot  over  the  eggs  ;  con- 
tinue to  whisk  them  briskly  for  a  quarter  of  an  hour ;  have  one 
pound  of  flour  well  dried  and  quite  warm  from  the  fire ;  just 
stir  it  lightly  in.  Put  the  cake  into  tins  lined  with  white  paper, 
and  bake  them  immediately  in  a  moderately  hot  oven 

SPRUCE  BEER. 

Although  this  beverage  is  known  under  the  name  of  beer,  it  is, 
in  fact,  a  wine  as  much  as  »nany  others  that  are  acknowledged 


10  NEW  AMERICAN  HOME  COOK  BOOK. 

as  such.  It  is  of  two  kinds,  brown  and  white.  The  latter  is 
by  far  preferable,  and  is  made  as  follows :  Take  seven  pounds 
of  the  cheapest  loaf  sugar ;  dissolve  it  in  four  and  a  half  gallons 
of  hot  water.  When  the  temperature  has  fallen  to  blood  heat, 
mix  in  about  four  ounces  of  essence  of  spruce,  and  dissolve  it 
perfectly  by  agitation ;  then  add  half  a  pint  of  good  solid  yeast 
from  a  brewery,  and  mix  thoroughly.  A  fermentation  will  soon 
commence,  which,  if  it  be  summer,  will  rapidly  go  through  its 
stages ;  but  if  in  winter,  must  be  maintained  by  keeping  the 
cask  in  a  warm  apartment.  When  the  fermentation  very  per- 
ceptibly subsides,  the  liquor  is  to  be  drawn  off,  the  cask  well 
washed,  and  the  liquor  returned.  A  second  fermentation,  incon- 
siderable in  degree,  will  take  place,  and  when  this  diminishes, 
the  liquor  is  fit  for  bottling.  The  bottles  should  be  wired  down, 
and  laid  on  their  sides  until  the  liquor  becomes  brisk,  and  in 
high  order.  This  will  be  known  by  the  trial  of  a  bottle ;  and  it 
then  becomes  prudent  to  set  the  bottles  on  their  end,  lest  they 
should  burst.  When  kept  too  long  in  this  posture,  the  beer  is 
apt  to  become  flat,  in  which  case  the  bottles  must  be  placed  on 
their  sides  again.  Brown  spruce  beer  may  be  made  exactly  ac- 
cording to  the  same  formula,  except  that  in  place  of  white  sugar 
an  equal  weight  of  molasses  or  treacle  is  to  be  made  use  of. 

TO  RESTORE  SOUR  MILK  OR  CREAM. 

Milk  or  cream,  when  it  has  turned  sour,  may  be  restored  to  ite 
original  sweetness  by  means  of  a  small  quantity  of  carbonate  of 
magnesia.  When  the  acidity  is  slight,  half  a  teaspoonful  of  the 
powder  to  a  pint  of  milk. 

LOBSTER  BALLS. 

Take  the  meat  of  a  lobster  with  the  coral  and  spawn,  pound  in 
a  mortar,  add  bread  crumbs,  about  a  quarter  the  proportion  of 
the  lobster,  and  season  with  cayenne,  white  pepper,  mace  and 
salt.  Mix  sufficient  melted  butter  with  the  whole  to  form  into  a 
mass,  make  into  balls  the  size  of  small  apples,  egg  well,  dip  in 
bread  crumbs,  and  fry  a  pale  brown. 

TO  CANDY  FRUIT. 

After  peaches,  plums,  citrons  or  quinces  have  been  preserved, 
take  the  fruit  from  the  syrup ;  drain  it  on  a  sieve ;  to  a  pound 
of  loaf  sugar  put  half  a  teacup  of  water ;  when  it  is  dissolved, 


NEW  AMERICAN  HOME  COOK  BOOK.  11 

set  it  over  a  moderate  fire ;  when  boiling  hot,  put  in  the  fruit ; 
stir  it  continually  until  the  sugar  is  candied  about  it ;  then  take 
it  upon  a  sieve,  and  dry  it  in  a  warm  oven,  or  before  a  fire  ;  re- 
peat this  two  or  three  times  if  you  wish. 

PEAR  MARMALADE. 

To  six  pounds  of  small  pears  take  four  pounds  of  sugar;  put 
the  pears  into  a  saucepan  with  a  little  cold  water  ;  cover  it,  and 
set  it  over  the  fire  until  the  fruit  is  soft,  then  put  them  into  cold 
water ;  pare,  quarter  and  core  them  ;  put  to  them  three  teacups 
of  water,  set  them  over  the  fire ;  roll  the  sugar  fine,  mash  the 
fruit  fine  and  smooth,  put  the  sugar  to  it,  stir  it  well  together 
until  it  is  thick  like  jelly  ;  then  put  it  into  tumblers  or  jars,  and 
when  it  is  quite  cold,  secure  it  in  the  same  way  as  jelly. 

TO  PRESERVE  BUTTER. 

Melt  it  in  an  earthen  vessel,  surrounded  with  warm  water. 
Skim  the  butter  until  clear,  and  pour  the  pure  portion  off  into 
pots,  which  should  be  filled  to  the  top  and  closely  covered.  A 
little  salt  may  be  added  before  pouring,  and  should  be  stirred 
in,  afterwards  allowing  the  butter  to  clear.  Or  mix  two  ounces 
of  salt  with  one  ounce  each  of  saltpetre  and  white  sugar.  Add 
one  ounce  of  this  mixture,  in  fine  powder,  to  each  pound  of  but- 
ter, working  it  well  in.  The  butter  must  not  be  used  for  a 
month,  and  the  pots  containing  it  must  be  filled  to  the  brim. 

BLACKBERRY  JAM. 

Gather  the  fruit  in  dry  weather  ;  allow  half  a  pound  of  good 
brown  sugar  to  every  pound  of  fruit ;  boil  the  whole  together 
gently  for  an  hour,  or  till  the  blackberries  are  soft,  stirring  and 
mashing  them  well.  Preserve  it  like  any  other  jam,  and  it  will 
be  found  very  useful  in  families,  particularly  for  children.  It 
may  be  spread  on  bread  instead  of  butter ;  and  even  when  the 
blackberries  are  bought,  it  is  cheaper  than  butter.  In  the  coun- 
try every  family  should  preserve  at  least  half  a  peck  of  black- 
berries. 

A  VERY  GOOD  PLAIN  CAKE. 

Hub  eight  ounces  of  butter  into  two  pounds  of  flour ;  mix  it 
with  three  teaspoonfuls  of  yeast,  which  must  not  be  bitter;  work 
it  to  a  paste.  Let  it  rise  before  the  fire  for  an  hour  and  a  half, 


12  NEW  AMERICAN  HOME  COOK  BOOK. 

then  mix  in  the  whites  and  yolks  of  four  ejjgs,  beaten  apart,  one 
pound  of  sugar,  three  parts  of  a  pint  of  milk,  a  glass  of  raisin 
wine,  the  grated  rind  of  a  lemon,  and  a  small  teaspoonful  of 
pounded  ginger.  You  may  add  currants  or  carraway  seed, 
whichever  may  be  preferred. 

SPINACH. 

Have  a  pot  of  boiling  water,  add  salt,  and  to  each  gallon  of 
water  a  small  teaspoonful  of  carbonate  of  ammonia ;  when  boiled 
tender,  and  carefully  dried  and  chopped  fine,  put  in  a  saucepan, 
adding  butter  or  sweet  oil  to  taste,  with  pepper,  salt,  a  very  little 
sugar,  and  the  juice  of  a  lemon.  May  be  served  on  toast,  thin 
buttered,  arid  poached  eggs  over  it  that  have  been  dropped  in 
water  to  which  a  little  vinegar  has  been  added,  or  served  plain, 
with  hard-boiled  eggs  sliced  and  quartered. 

SALAD  DRESSING. 

One  teaspoonful  of  made  mustard,  one  teaspoonful  of  sugar, 
two  tablespoonfuls  of  salad  oil,  four  tablespoon fuls  of  milk,  two 
of  vinegar,  cayenne  pepper  and  salt  to  taste.  Put  the  mustard 
into  a  salad  bowl  with  the  sugar,  and  add  the  oil  drop  by  drop, 
carefully  stirring  and  mixing  all  the  ingredients  well  together. 
Proceed  in  this  manner  with  the  milk  and  vinegar,  which  must 
be  added  very  gradually  or  the  sauce  will  curdle  ;  then  put  in 
the  seasoning  of  cayenne  and  salt.  It  ought  to  have  a  creamy 
appearance,  and  when  mixing,  the  ingredients  cannot  be  added 
too  gradually,  or  stirred  too  much. 

ICE  CREAM. 

About  half  fill  the  icing  pot  with  the  mixture  which  it  is  desired 
to  freeze,  place  it  in  a  pail  or  any  suitable  wooden  vessel,  with  ice 
beat  small,  and  mixed  with  about  half  its  weight  of  common 
salt ;  turn  it  backwards  and  forwards  as  quickly  as  possible,  and 
as  the  ice  cream  sticks  to  the  sides,  break  it  down  with  an  ice 
spoon,  that  the  whole  may  be  equally  exposed  to  the  cold.  As 
the  salt  and  ice  in  the  tub  melt,  add  more,  until  the  process  is 
finished,  then  put  the  cream  into  glasses,  and  place  them  in  a 
mixture  of  salt  and  ice  until  wanted  for  use.  Before  sending 
them  to  the  table,  dip  the  outside  of  the  glass  into  lukewarm 
water,  and  wipe  it  dry.  Flavored  ice  creams  are  made  by  mix- 
ing "cream  for  icing'  with  half  its  weight  of  mashed  or  pre- 


NEW  AMERICAN  HOME  COOK  BOOK.  13 

served  fruit,  previously  rubbed  through  a  clean  hair  sieve ;  or, 
when  the  flavor  depends  on  the  juice  of  fruit  or  on  essential  oil, 
by  adding  a  sufficient  quantity  of  such  substances.  Thus  rasp- 
berry and  strawberry  ice  creams  are  made  according  to  the 
former  method  ;  lemon,  orange,  noyeau,  and  almond  ice  creams, 
by  the  latter  method.  The  "  cream  for  icing  "  is  thus  made  : 
New  milk,  two  pints;  yolks  of  six  eggs;  white  sugar,  four 
ounces  ;  mix,  strain,  heat  gently  and  cool  gradually.  Let  it  be 
borne  in  mind  that  in  icing  there  ought  to  be  holes  at  the  bot- 
tom of  the  icing  pail,  to  allow  the  water  to  run  off  as  the  ice 
melts. 

PEACH  ICE  CREAM. 

Break  up  a  dozen  ripe  peaches,  and  boil  them  in  a  gill  of 
water  for  ten  minutes.  Add  a  small  pot  of  red  currant  jelly, 
and  when  it  is  dissolved  put  the  peaches  through  a  fine  hair 
sieve ;  add  syrup  to  give  the  required  sweetness,  a  few  drops  of 
home-made  extract  of  almonds,  and  a  little  lemon  juice.  This, 
when  cold,  with  an  equal  quantity  of  custard  or  thick  cream. 

TO  KEEP  EGGS  FRESH. 

Three  pounds  of  quicklime,  ten  ounces  of  salt,  one  ounce  of 
cream  of  tartar,  and  a  gallon  and  a  half  of  boiling  water.  Mix 
the  ingredients,  stir,  and  cover  close.  The  eggs  may  be  covered 
with  the  solution  the  following  day.  They  will  keep  long,  but 
the  shell  becomes  very  brittle.  The  best  time  for  preserving 
eggs  is  from  July  to  September. 

POTTED  HERRING. 

Scrape  and  wash  a  dozen  fish  ;  lay  them  in  salt  for  three 
hours ;  take  an  earthen  jar,  and  cut  the  pieces  so  as  to  fit  the 
jar ;  season  with  a  teaspoonful  of  salt,  twenty  whole  peppers,  ten 
cloves,  two  bits  of  mace,  and  half  a  teaspoonful  of  ground  ginger ; 
put  the  fish  in  layers,  adding  the  salt  and  spices  on  each  layer ; 
pack  down  tightly,  then  fill  the  jar  with  three-quarters  of  vine- 
gar and  one-quarter  of  water;  cover  the  top  with  a  stiff  crust  of 
Hour  and  water ;  bake  gently  for  five  hours  ;  eat  cold. 

HASHED  CALPS  HEAD. 

The  head  must  be  boiled  about  two  hours  the  night  before  it 
is  required ;  or  you  may,  if  convenient,  use  the  cold  remains  of 


14  •*  NEW  AMERICAN  HOME  COOK  BOOK. 

one  partly  used  at  table  before.  Cut  the  meat  carefully  into 
small  pieces,  and  flour  each  piece  a  little ;  then  put  some  butter 
and  flour  in  a  stewpan  over  the  fire,  stirring  the  butter  with  a 
wooden  spoon  till  it  turns  quite  brown.  Then  add  about  a  pint 
and  a  half  of  good  gravy,  an  onion  cut  very  fine,  a  bunch  of 
sweet  herbs  tied  up  in  muslin,  and  a  glass  of  sherry.  Let  this 
stew  about  five  minutes,  and  then  add  your  meat,  seasoning  it 
with  cayenne  and  salt,  and  squeezing  in  the  juice  of  half  a  lemon. 
Garnish  with  egg  or  forcemeat  balls. 

RIZ  A  L'IMPERATRICE. 

Boil  three  tablespoonfuls  of  rice  in  a  pint  of  milk,  with  .sugar 
and  vanilla  to  taste.  When  done,  put  in  a  basin  to  get  cold. 
Then  make  a  custard  with  a  gill  of  milk  and  the  yolks  of  four 
eggs ;  when  cold  mix  it  with  the  rice.  Whip  to  a  froth  a  gill 
of  cream,  with  some  sugar  and  a  pinch  of  gelatine  dissolved  in  a 
little  water.  Mix  this  lightly  with  the  rice  and  custard,  fill  a 
mould  with  the  mixture  and  set  it  on  ice.  When  moderately 
iced,  turn  it  outand  serve. 

DELICIOUS  BEVERAGES. 

Iced  tea  and  cofiee  are  delicious  beverages.  Tea,  when  it  is 
to  be  thus  used,  is  best  if  steeped  for  a  few  hours  in  cold  water, 
having  it  strong  enough  to  be  weakened  with  ice  water  when  it 
is  served.  Or,  if  hot  water  is  used,  it  should  be  steeped  but  a 
short  time,  and  then  be  poured  off  the  leaves ;  otherwise  it  will 
have  a  rank  flavor.  Iced  tea  is  usually  preferred  without  cream. 
Cofiee  is  very  nice  if  cream  is  added  when  it  is  hot,  and  then  it 
is  cooled  and  iced.  Sugar  may  be  added  also  when  it  is  hot,  if 
the  taste  of  those  who  are  to  drink  it  is  well  understood ;  but  too 
much  sugar  will  spoil  the  coffee  for  many  persons. 

MILK  LEMONADE. 

Dissolve  three-quarters  of  a  pound  of  loaf  sugar  in  one  pint 
of  boiling  water,  and  mix  with  them  one  gill  of  lemon  juice  and 
one  gill  of  sherry ;  then  add  three  gills  of  cold  milk.  Stir  the 
whole  well  together,  and  strain  it. 


NEW  AMERICAN  HOME  COOK  BOOK.  15 

TO  BOIL  SPINACH. 

Boil  in  plenty  of  water,  drain  and  press  the  moisture  from  it 
between  two  trenchers ;  chop  it  small,  put  it  into  a  saucepan  with 
a  slice  of  fresh  butter,  and  stir  the  whole  until  well  mixed. 
Smooth  it  in  a  dish,  and  send  to  table. 

CHOCOLATE  ICE  CREAM. 

Mix  two  teaspoonfuls  of  cocoa  in  a  gill  of  cold  milk,  stir  into 
a  pint  of  cream  or  custard,  add  vanilla  flavor,  and  sweeten. 
Scraped  and  sifted  chocolate,  so  as  to  bring  it  to  a  fine  powder, 
can  be  used,  but  the  cocoa  is  on  all  accounts  best  for  this  cream. 

HARDBAKE,  OR  EVERTON  TOFFIE. 

Into  a  brass  skillet  put  a  quarter  of  a  pound  of  fresh  butter ; 
as  soon  as  it  has  just  melted,  add  a  pound  of  brown  sugar;  keep 
these  stirred  very  gently  over  a  clear  fire  till  a  little  of  the  mix- 
ture, dropped  into  cold  water,  breaks  between  the  teeth  without 
sticking  to  them.  When  it  has  boiled  to  this  point,  it  must  be 
poured  out  immediately,  or  it  will  burn.  The  grated  rind  of  a 
lemon,  added  when  the  toffie  is  half  done,  improves  it ;  or  else  a 
teaspoonful  of  powdered  ginger,  moistened  with  a  little  of  the 
other  ingredients,  so  soon  as  the  sugar  is  dissolved,  and  then 
stirred  into  the  whole.  If  dropped  upon  a  buttered  dish,  the 
toffie  can,  when  cold,  be  raised  from  it  easily.  Almonds  can  be 
mixed  with  it,  if  liked,  during  the  process  of  stirring. 

TO  PURIFY  WATER. 

Pounded  alum  possesses^the  property  of  purifying  water.  A 
large  teaspoonful  of  pulverized  alum  sprinkled  into  a  hogshead 
of  water,  (the  water  stirred  round  at  the  time,)  will,  after  the 
lapse  of  a  few  hours,  by  precipitating  to  the  bottom  the  impure 
particles,  so  purify  it,  that  it  will  be  found  to  possess  nearly  all 
the  freshness  and  clearness  of  pure  spring  water.  A  pailful, 
containing  four  gallons,  may  be  purified  by  a  single  teaspoonful. 

HARE  SOUP. 

Skin  and  paunch  a  fresh-killed  hare,  then  cut  it  in  pieces. 
Put  into  a  stewpan  one  pound  gravy  beef,  a  slice  of  ham,  one 
carrot,  a  faggot  of  savory  herbs,  two  onions,  a  quarter  of  an 
junce  of  whole  pepper,  a  little  browned  flour,  the  crumbs  of  two 


16  NEW  AMERICAN  HOME  COOK  BOOK. 

French  rol's,  a  quarter  of  a  pint  of  port  wine,  a  little  salt  and 
cayenne ;  the  hare  cut  into  pieces.  Add  three  quarts  of  water, 
and  simmer  gently  for  eight  hours.  It  must  be  strained  through 
a  sieve,  and  the  best  parts  of  the  hare  should  be  put  into  the 
soup  when  served.  These  pieces  must  be  taken  out  after  about 
three  hours'  simmering,  and  put  in  to  heat  again  after  the  soup 
is  strained. 

BRILLA  SOUP. 

Take  four  pounds  shin  of  beef,  and  cut  all  the  meat  from  the 
bone  in  nice  square  pieces,  and  boil  the  bone  for  four  hours. 
Strain  the  liquor,  let  it  cool  and  take  off  the  fat;  then  put  the 
pieces  of  meat  in  the  cold  liquor,  cut  small  three  carrots,  two 
turnips  and  a  head  of  celery  ;  chop  two  onions,  and  add  them 
with  a  large  sprig  of  thyme  arid  seasoning  ;  simmer  till  the  meat 
is  tender,  and  then  color  with  browning. 

LARK  PIE. 

Make  a  stuffing  of  bread-crumbs,  parsley,  lemon-peel,  and  the 
yolk  of  an  egg  ;  roll  the  larks  in  flour  and  stuff  them.  Line  the 
bottom  of  a  pie-dish  with  a  few  slices  of  beef  and  bacon ;  over 
the*e  place  the  larks,  and  season  with  salt,  pepper,  minced 
parsley  and  chopped  chalots.  Pour  in  the  stock  or  water,  cover 
with  a  crust,  and  bake  for  an  hour ;  serve  quickly,  as  it  must  be 
hot. 

TO  KEEP  PEARS  FOR  WINTER  USE. 

Place  the  pears,  stalks  upwards,  on  a  deal  shelf,  in  a  dry,  but 
not  warm  place  ;  do  not  let  them  touch  one  another,  and  give 
them  plenty  of  air.  In  store-houses  on  purpose  for  keeping 
fruit,  the  shelves  are  usually  composed  of  a  series  of  battens, 
so  that  the  fruit  rests  on  the  edges  of  them,  where  they  do  not 
join,  and  so  is  surrounded  by  air,  and  scarcely  touches  the  wood 
on  which  it  stands.  Where  space  is  an  object,  apples  and  pears 
are  frequently  kept  on  layers  of  straw. 

SWEET  OMELET. 

Six  eggs,  a  tablespoonful  of  flour,  a  little  sugar,  nutmeg,  pre- 
serve. Beat  the  eggs  very  light,  add  the  flour,  sugar,  and  a 
little  nutmeg ;  put  this  into  an  omelet-pan,  stir  till  it  sets  ;  loosen 
the  edge  with  a  knife,  spread  over  it  with  a  spoon  any  kind  of 
preserve.;  roll  it  up  quickly  and  slip  on  to  the  serving-dish ; 
sift  on  a  little  fine  sugar. 


NEW  AMERICAN  HOME  COOK  BOOK.  17 

TO  MASH  TURNIPS. 

After  having  been  boiled  very  tender  and  the  water  pressed 
thoroughly  from  them,  put  them  into  a  saucepan,  and  stir  con- 
stantly for  some  minutes  over  a  gentle  fire ;  add  a  little  cream, 
salt,  fresh  butter  and  pepper ;  continue  to  simmer  and  stir  them 
for  five  minutes  longer,  and  then  serve  them. 

BARLEY  WATER. 

Wipe  very  clean,  by  rolling  it  in  a  soft  cloth,  two  tablespoon- 
fuls  of  pearl  barley ;  put  it  into  a  quart  jug,  with  a  lump  or  two 
of  sugar  and  a  grain  or  two  of  salt ;  fill  up  the  jug  with  boiling 
water,  and  keep  the  mixture  gently  stirred  for  some  minutes; 
then  cover  it  down  and  let  it  stand  until  perfectly  cold.  In 
twelve  hours,  or  less,  it  would  be  fit  for  use.  After  the  barley 
water  has  been  poured  off  once,  the  jug  may  be  filled  with  boil- 
ing water  a  second  time,  and  even  a  third  time  with  advantage. 
If  not  unpalatable  to  the  invalid,  a  strip  of  lemon  peel,  cut  thin, 
may  be  added.  A  glass  of  calf's-feel  jelly  is  a  great  improve- 
ment. 

SCOTCH  MARMALADE. 

Take  some  bitter  oranges,  and  double  their  weight  of  sugar ; 
cut  the  rind  of  the  fruit  into  quarters  and  peel  it  off,  and  if  the 
marmalade  be  not  wanted  very  thick,  take  off  some  of  the  spongy 
white  skin  inside  the  rind.  Cut  the  chips  as  thin  as  possible, 
and  about  half  an  inch  long,  and  divide  the  pulp  into  small  bits, 
removing  carefully  the  seeds,  which  may  be  steeped  in  part  of 
the  water  that  is  to  make  the  marmalade,  and  which  must  be  in 
the  proportion  of  one  quart  to  one  pound  of  fruit.  Put  the  chips 
and  pulp  into  a  deep  earthen  dish,  and  pour  the  water  boiling 
over  them ;  let  them  remain  for  twelve  or  fourteen  hours,  and 
then  turn  the  whole  into  the  preserving  pan,  and  boil  it  until  the 
chips  are  perfectly  tender.  When  they  are  so,  add  by  degrees 
the  sugar  (which  should  be  previously  pounded),  and  boil  the 
marmalade  until  it  jellies.  The  water  in  which  the  seeds  have 
been  steeped,  and  which  must  be  taken  from  the  quantity  appor- 
tioned to  the  whole  of  the  preserve,  should  be  poured  into  a 
hair  sieve,  and  the  seeds  well  worked  into  it  with  the  back  of  a 
spoon ;  a  strong,  clear  jelly  will  be  obtained  by  these  means, 
which  must  be  washed  off  them  by  pouring  their  own  liquor 
through  the  sieve  in  small  portions  over  them.  This  must  be 
added  to  the  fruit  when  it  is  first  set  on  the  fire. 


18  NEW  AMERICAN  HOME  COOK  BOOK. 

SPANISH   FRITTERS. 

Spanish  fritters  are  a  simple  and  generally  popular  sweet  with 
young  people,  and  most  inexpensive.  Take  a  two-penny  roll  and 
cut  it  into  six  rounds.  Soak  in  as  much  milk  as  they  will  ab- 
sorb— about  half  a  pint ;  brush  each  round  over  with  whipped 
egg — one  is  sufficient — and  fry  them  a  bright  brown  in  just  as 
much  butter  as  will  cook  them  without  burning.  Spread  jam 
of  any  kind  you  happen  to  have,  sandwich  fashion;  between 
each  two  rounds  sift  ground  white  sugar  very  lightly  over  the 
top.  Arrange  in  any  fanciful  shape,  and  serve  on  a  small  napkin. 

POT  CHEESE. 

One  pound  of  cheese  must  be  well  beaten  in  a  mortar,  and  to 
it  must  be  added  two  ounces  of  liquid  butter,  one  glass  of  sherry 
and  a  very  small  quantity  of  cayenne  pepper,  mace  and  salt.  All 
should  be  well  beaten  together  and  be  put  into  a  pretty  shaped 
glass  potting-jar,  with  a  layer  of  butter  at  the  top.  It  makes  a 
delicious  relish  for  bread  or  toast. 

BOILED  EELS. 

Skin,  clean  and  properly  wash  a  large  eel  and  cut  off  the 
head,  lay  it  round  and  round  on  a  fish-plate,  with  a  little  salt, 
and  boil  in  a  very  little  water.  Serve  it  with  parsley  and  butter. 

CRIMPED  COD. 

Lay  a  cod  in  spring  water,  then  cut  it  up  and  put  into  a  kettle 
of  water,  add  two  handfuls  of  salt,  and  let  it  boil.  Cut  the  cod 
into  slices  two  inches  thick,  take  them  out  with  great  care  not  to 
break  them.  When  they  are  quite  dry,  flour  them  and  broil 
with  the  gridiron  far  above  the  fire.  Serve  with  shrimp  or 
oyster  sauce. 

PHEASANT  CUTLETS. 

Prepare  three  young  pheasants  in  the  usual  way ;  cut  them 
into  joints  and  bone  them ;  put  the  bones  into  a  stew-pan  with  a 
little  stock  herbs,  vegetables  and  seasoning,  to  make  a  gravy. 
Flatten  and  trim  the  cutlets,  then  broil  them  over  a  good  fire, 
pile  on  a  dish,  and  pour  under  them  the  gravy ;  one  bone  should 
be  placed  on  the  top  of  each  cutlet. 


NEW  AMERICAN  HOME  COOK  BOOK.  19 

HASHED  GAME. 

Cut  the  remains  of  cold  game  into  joints,  reserve  the  pieces, 
and  the  inferior  ones  and  trimmings  put  into  a  stew-pan  with  an 
onion,  pepper,  a  strip  of  lemon  peel,  salt  and  water  or  weak 
stock  ;  stew  these  for  about  an  hour  and  strain  the  gravy ;  thicken 
it  with  butter  and  flour,  add  one  glass  of  port  wine,  one  table- 
spoonful  of  lemon  juice,  one  tableepoonful  of  ketchup ;  lay  in 
the  pieces  of  game,  and  let  them  gradually  warm  through  by  the 
side  of  the  fire — they  must  not  boil.  Serve  and  garnish  with 
sippets  of  toasted  bread. 

CROCCANTE. 

Take  half  a  pound  of  blanched  and  finely-chopped  sweet 
almonds,  half  a  pound  of  loaf  sugar,  one  tablespoonful  of 
essence  of  lemon,  a  piece  of  butter  the  size  of  a  walnut;  boil  in 
a  saucepan  until  it  sets — about  fifteen  or  twenty  minutes—turn 
into  a  flat  shape  to  set.  To  be  eaten  cold. 

FRIED  PLUM  PUDDING. 

Cut  some  rather  thick  slices  from  a  plum  pudding,  fry  them 
in  butter  just  long  enough  to  warm  them,  and  serve  with  the 
following  sauce  over:  Beat  the  yolks  of  two  eggs,  add  two 
tablelpoonfuls  of  sifted  sugar,  two  of  sherry,  and  two  of  brandy ; 
mix  all  well  together,  put  them  into  a  saucepan,  and  stir  over 
the  fire  till  the  mixture  thickens. 

COFFEE  ICE  CREAM. 

Make  a  custard,  without  any  flavor,  of  a  pint  of  cream  and 
four  yolks  of  eggs.  Put  into  this  a  quarter  of  a  pound  of  freshly- 
roasted  Mocha  coffee  berries ;  they  should,  if  possible,  be  used 
hot.  Cover  up  the  stew  pan  closely  with  its  lid,  putting  a  nap- 
kin over  to  keep  in  the  steam.  Let  the  custard  stand  for  an 
hour,  strain  and  sweeten,  and  when  cold  put  it  into  the  freezing 
pot.  Cream  thus  prepared  will  not  take  the  color  of  the  coffee, 
and  when  carefully  made  is  very  delicate  and  delicious.  Coffee 
ice  cream  is  also  made  with  a  strong  infusion  of  coffee.  To  make 
the  infusion,  put  two  ounces  of  ground  coffee  into  a  French 
cafetiere,  and  pour  over  it  a  gill  of  fast  boiling  water.  When 
the  infusion  has  all  run  through  boil  it  up,  and  pour  over  it  two 
more  ounces  of  coffee.  Put  the  infusion  thus  obtained  to  a  pint 
«f  sweetened  cream  or  custard  and  freeze. 


20  NEW  AMERICA!sT  HOME  COOK  BOOK. 

OLIVES  OF  CALF'S  HEAD. 

Parboil  the  half  of  a  calf's  head  with  the  tongue  and  brains, 
and  cut  even,  thin  slices  from  the  thickest  part  of  the  head,  and 
lengthwise  slices  from  the  tongue.  Make  a  stuffing  of  minced 
ham,  savory  herbs,  and  pepper  and  salt.  Brush  the  slices 
with  the  beaten  yolk  of  an  egg,  and  spread  your  stuffing  equally 
over  them.  Kofi  them  firmly  into  shape,  and  tie  them  securely 
with  twine.  Lay  the  olives  as  closely  together  as  possible  in  a 
stew-pan  which  will  just  hold  them,  and  stew  them  very  slowly 
for  an  hour  and  a  half,  with  sufficient  good  stock  to  nearly  cover 
them,  and  slices  of  fat  bacon  over  them.  When  done,  arrange 
them  neatly  on  a  dish  with  either  brown  mushroom  sauce  or  the 
following :  Take  some  strong  beef  stock,  and  thicken  it  with  a 
little  butter  and  flour  kneaded  together,  and  two  tablespoonfuls 
of  bread  crumbs  which  have  been  soaked  with  a  little  cold  new 
milk.  Scald  a  dozen  sage  leaves  and  an  equal  bulk  of  parsley, 
chop  these  finely,  and  add  them  to  the  sauce,  and  lastly  the 
brains,  cut  in  small  pieces.  Serve  as  hot  as  possible. 

ORANGE  TARTS. 

Grate  a  little  of  the  outside  of  an  orange,  squeeze  the  juice 
into  a  dish,  put  the  peel  into  water,  and  change  it  often  for  four 
days,  then  put  it  into  a  sauce-pan  of  boiling  water  on  the  fire  ; 
change  the  water  twice  to  take  out  the  bitterness,  and  when  ten- 
der wipe  and  beat  them  fine  in  a  mortar.  Boil  their  weight  in 
double  refined  sugar  into  a  syrup  and  skim  it ;  then  put  in  th« 
pulp  and  boil  all  together  till  clear.  When  cold  put  it  into  the 
tarts,  squeeze  in  the  juice,  and  bake  them  in  a  quick  oven.  Coo- 
serve  of  orange  makes  good  tarts. 

ROAST  TURKEY. 

Fill  the  inside  with  stuffing  of  pork  sausage  meat,  and  tie  th* 
skin  of  the  neck  over  the  baek  with  stout  string.  Put  a  pieo* 
of  buttered  paper  over  the  breast.  Place  the  bird  on  the  spiu 
and  set  it  at  some  distance  from  the  fire.  Baste  it  frequently 
with  butter  melted  in  the  dripping  pan,  and  flour  it  occasionally* 
When  nearly  done  take  off  the  paper  and  dredge  it  with  flour. 
Serve  it  with  brown  gravy  poured  over  it,  and  garnish  witfc 
forcemeat  balls.  Bread  sauce. 

POTTED  FOWL. 

Take  the  meat  from  the  bone?  of  ».  cold  /oast  fowl,  weigh  it. 


NEW  AMERICAN  HOME  COOK  BOOK.  21 

and  to  every  pound  add  one-quarter  of  a  pound  of  fresh  butter, 
one  teaspoonful  of  pounded  mace,  half  a  small  nutmeg,  salt  and 
cayenne  to  taste ;  cut  the  meat  into  small  pieces  and  pound  it 
well  with  fresh  butter ;  sprinkle  in  the  spices  gradually,  and 
keep  pounding  until  reduced  to  a  perfectly  smooth  paste.  Put 
it  into  potting-pots  for  use,  and  cover  with  clarified  butter  about 
half  an  inch  in  thickness,  and,  if  to  be  kept  for  some  time,  tie 
over  a  bladder  ;  two  or  three  slices  of  ham  minced  and  pounded 
with  the  above  will  be  found  an  improvement.  It  should  be 
kept  in  a  dry  place.  This  makes  a  very  nice  breakfast  or  lun- 
cheon dish. 

FIG  PUDDING. 

Chop  one-half  pound  of  figs  very  finely,  mix  them  with  one- 
quarter  pound  coarse  sugar,  a  tablespoonful  of  treacle  for  a  table- 
spoonful  of  milk,  one-half  pound  flour,  one-quarter  pound  suet, 
an  egg,  and  a  pinch  of  grated  nutmeg.  Put  the  pudding  into  a 
buttered  mould,  and  boil  for  four  or  five  hours. 

"GOOD  LUCK"  PUDDING. 

Pat  into  a  basin  one-quarter  pound  flour,  one-quarter  pound 
chopped  suet,  one-quarter  pound  currants,  one-quarter  pound 
raisins,  one  tablespoonful  of  moist  sugar,  half  teaspoonful  of 
ground  ginger,  half  saltspoonful  of  salt ;  mix  well  with  a  clean 
knife ;  dip  the  pudding-cloth  into  boiling  water,  wring  it  out, 
and  put  in  the  mixture.  Have  ready  a  sauce  pan  of  boiling 
water,  plunge  in  the  pudding,  and  boil  for  three  hours. 

THE  EPICURES  PUDDING. 

Make  some  rich  but  very  light  puff  paste  and  line  a  pie-dish 
with  it.  Take  one  ounce  candied  lemon  peel,  the  same  of  or- 
ange and  citron,  and  slice  it  all  up  in  fine,  small  shavings,  lay- 
ing them  at  the  bottom  of  the  dish,  and  strewing  lightly  over 
them  one-half  ounce  sweet  almonds,  finely  chopped  with  three 
or  four  bitter  ones,  all  previously  blanched.  Beat  the  yolks  of 
eight  and  the  whites  of  two  eggs,  and  mix  with  one-half  pound 
powdered  loaf  sugar  and  a  tablespoonful  of  French  brandy. 
Pour  this  over  the  sliced  peel,  and  bake  it  in  a  moderately- 
heated  oven  for  one.  hour. 


22  NEW  AMERICAN  HOME  COOK  BOOK. 

GENEVA  WAFERS. 

Well  whisk  two  eggs  ;  put  them  into  a  basin  and  stir  to  them 
three  ounces  butter,  which  must  be  beaten  to  a  cream  ;  add  three 
ounces  flour  and  sifted  sugar  gradually,  and  then  mix  all  well 
together.  Butter  a  baking  sheet,  and  drop  on  it  a  teaspoonful 
of  the  mixture  at  a  time,  leaving  a  space  between  each.  Bake 
in  a  cool  oven ;  watch  the  pieces  of  paste,  and  when  half  done, 
roll  them  up  like  wafers,  and  put  in  a  small  wedge  of  bread  or 
piece  of  wood  to  keep  them  in  shape ;  place  them  in  the  oven 
again  until  crisp.  Before  serving,  remove  the  bread  ;  put  a 
spoonful  of  preserve  in  the  widest  end  and  fill  up  with  whipped 
cream. 

CHICKEN   JELLY. 

Take  the  leg  of  a  fowl,  and,  after  skinning  and  scalding  it,  re- 
move all  fat  and  wash  it  clean  in  cold  water ;  then  put  it  into  a 
saucepan,  with  one  breakfast-cupful  of  water,  and  salt  to  taste  ; 
boil  slowly  to  pieces,  strain  into  a  cup,  or  let  it  stand  till  jellied. 

POTATOES  A  LA  LYONNAISE. 

SLce  an  onion  finely,  and  fry  it  in  butter  till  it  begins  to  take 
color ;  add  four  or  five  cold  boiled  potatoes  cut  in  slices  three- 
eighths  of  an  inch  thick,  salt  and  pepper  to  taste,  and  keep 
shaking  the  saucepan  till  they  are  quite  hot  and  also  begin  to 
brown.  Beef  dripping,  if  properly  clarified,  may  be  used  in- 
stead of  butter. 

BREAD-AND-BUTTER  PUDDING. 

Butter  your  pie-dish  well,  and  strew  the  bottom  with  currants 
and  candied  peel ;  then  place  alternate  layers  of  bread  and  but- 
ter in  rather  thin  slices,  and  the  peel  and  currants,  until  the  dish 
is  nearly  full,  observing  to  have  currants  at  the  top  ;  then  pour 
over,  slowly  and  equally,  a  custard  of  sweetened  milk  and  two 
or  three  eggs,  flavored  to  taste,  and  bake  in  a  moderate  oven  for 
about  twenty  minutes. 

DUTCH  ROLLS. 

Sift  three  quarts  of  flour,  break  three  eggs  into  a  pint  of  cold 
milk,  in  which  put  a  teaspoonful  of  yeast,  and  stir  up ;  cut  up 
two  onnces  butter  and  work  it  in  your  flour ;  mil  the  milk, 


NEW  AMERICAN  HOME  COOK  BOOK.  23 

and  yeast  with  the  flour,  knead  thoroughly.  Make  into  rolls, 
butter  the  pan,  and  stand  by  the  stove  to  rise.  Bake  in  a  quick 
oven. 

WHITE  WINE  WHEY. 

This  is  a  drink  that  is  used  to  cause  perspiration,  in  cases  of 
colds  or  other  ailments,  where  there  is  no  inflammatory  tendency 
in  the  patient.  Take  half  a  pint  of  milk,  and  put  it  on  the  fire 
in  a  sauce-pan,  and  immediately  that  it  boils  put  into  it  two 
glasses  of  white  wine,  with  a  little  sugar  dissolved  in  it.  A 
light  floating  curd  will  be  instantly  seen.  Boil  for  a  few  min- 
utes ;  pour  it  through  a  hair  sieve,  so  that  the  whey  may  run 
from  the  curd.  Serve  the  whey  hot.  Throw  away  the  curd,  for 
it  is  exceedingly  indigestible,  and  should  not  be  eaten. 

POTTED  CHICKEN. 

Boil  the  chicken  in  as  little  water  as  possible,  till  very  tender 
and  well  done ;  season,  while  boiling,  to  suit  the  taste ;  then, 
while  hot,  separate  the  white  meat  from  the  dark,  and  chop  both 
very  fine  ;  place  the  white  part  in  a  dish,  in  any  design  wanted, 
as  a  cross  ;  fill  up  with  the  dark  meat ;  pour  over  it  enough  of 
the  liquid  left  in  the  kettle  to  thoroughly  moisten  it;  then 
place  a  small  board  over  it,  and  press  with  heavy  weights ;  after 
a  few  hours,  turn  it  out  on  a  platter,  and  you  will  have  a  dish 
for  the  table  that  will  be  not  only  delicious,  but  an  ornament. 

HAM  WITH  CURRANT  JELLY. 

Put  half  a  glass  of  currant  jelly,  a  small  bit  of  butter,  and  a 
little  pepper  into  your  sauce-pan  ;  slice  boiled  ham  very  thin, 
and  when  the  jelly  is  hot  put  in  the  ham  and  leave  it  only  long 
enough  to  be  heated  through.  Serve  on  a  hot  dish. 

IRISH  STEW. 

Take  about  two  pounds  of  chops  from  a  loin  of  mutton,  place 
them  in  a  stew-pan  with  alternate  layers  of  sliced  potatoes  and 
layers  of  chops,  and  three  small  onions,  and  pour  in  a  pint  and 
a  half  of  cold  water ;  cover  the  stew-pan  closely,  and  let  it  stew 
gently  until  the  potatoes  are  ready  to  mash,  and  the  greater  part 
of  the  gravy  is  absorbed ;  then  place  it  in  a  dish,  and  serve  it 
very  hot. 


24  NEW  AMERICAN  HOME  COOK 

GRAVY  FOR  A  ROAST  FOWL, 

Boil  the  neck  of  the  fowl,  after  having  cut  it  small,  in  half  A 
pint  of  water,  with  a  seasoning  of  spice  or  herbs ;  let  it  stew 
very  softly  for  an  hour  and  a  half.  When  the  bird  is  just  ready 
for  table,  take  the  gravy  from  the  dripping-pan  and  drain  off  the 
fat;  strain  the  liquor  from  the  neck  into  it,  mixing  them 
smoothly ;  pass  the  gravy  again  through  the  strainer,  heat  it, 
add  seasoning  if  necessary,  and  take  it  hot  to  table. 

MINCEMEAT. 

Take  seven  pounds  of  currants,  well  picked  and  cleaned ;  of 
finely-chopped  beef  suet,  the  lean  of  a  sirloin  of  beef  minced  raw, 
and  finely-chopped  apples — Kentish  golden  pippins — each  three 
and  a  half  pounds ;  citron,  lemon  peel,  and  orange  peel,  cut  fine, 
each  half  a  pound ;  fine  moist  sugar,  two  pounds ;  mixed  spice, 
an  ounce ;  the  rind  of  four  lemons  and  four  Seville  oranges  ;  mix 
well,  and  put  in  a  deep  pan.  Mix  a  bottle  of  brandy  and  white 
wine,  and  the  juice  of  the  lemons  and  oranges  that  have  been 
grated,  together  in  a  basin ;  pour  half  over,  and  press  down  tight 
with  the  hand,  then  add  the  other  half  and  cover  closely.  Some 
families  make  this  one  year  so  as  to  use  it  the  next.  Of  course, 
the  ingredients  may  be  halved  or  quartered  according  to  the 
quantity  required. 

TO  BROWN  FLOUR. 

Spread  it  upon  a  tin  plate  set  upon  the  stove,  or  in  a  very  hot 
oven,  and  stir  continuously  after  it  begins  to  color  until  it  is 
brown  all  through.  Keep  it  in  a  glass  jar,  covered  closely,  and 
it  will  always  be  ready  for  use. 

COLLARED  SPROUTS. 

Pick  over  carefully,  lay  in  cold  water,  slightly  salted,  for  an 
hour,  shake  in  a  colander  to  drain,  and  put  it  into  boiling  water, 
keeping  at  a  fast  boil  until  tender.  A  piece  of  pork  seasons 
them  pleasantly,  but  in  this  case  put  the  meat  on  first,  adding 
the  sprouts  when  parboiled,  and  cooking  them  together.  Boil 
in  an  uncovered  vessel,  drain  very  well,  chop  and  heap  in  a  dish, 
laying  the  meat  on  top. 

HOW  TO  BROWN  BUTTER. 

This  is  a  very  simple  recipe,  but  a  very  useful  one.    Put  a 


NEW  AMERICAN  HOME  COOK  BOOK.  25 

lump  of  butter  into  a  frying-pan  according  to  the  amount  of 
gravy  desired.  When  it  is  melted,  dredge  browned  flour  over 
it,  and  stir  to  a  smooth  batter  until  it  begins  to  boil.  Use  it  to 
color  gravies,  and,  in  fact,  it  can  be  made  into  a  sauce,  or  almost 
anything ;  and  if  the  sauce  is  required  to  be  strong  and  good, 
celery,  onion,  vinegar,  brown  sugar,  cayenne,  or  a  glass  of  wine 
may  be  added,  but  that  will  be  according  to  the  purpose  it  is  re- 
quired for. 

STEWED  TURNIPS. 

Cut  some  new  turnips  into  quarters,  put  them  into  a  sauce-pan 
with  a  piece  of  butter,  give  them  a  toss  or  two  on  the  fire,  then 
pour  in  enough  stock  to  cover  them ;  add  pepper  and  salt  to 
taste,  and  a  pinch  of  sugar,  also  a  little  grated  nutmeg,  and  let 
them  stew  slowly  till  done. 

ITALIAN  BEEF  OLIVES  (BRACCIOLETTE.) 

Take  a  piece  of  fillet  of  beef,  remove  all  fat  and  gristle,  and 
mince  it  finely,  mixing  with  it  salt,  one  or  two  cloves^  powdered, 
and  a  little  oil  and  chopped  fat  bacon,  sweet  herbs  and  parsley 
to  taste.  When  well  amalgamated,  roll  it  out  and  divide  it  into 
small  pieces  ;  form  each  piece  into  an  olive,  roll  them  in  lique- 
fied butter  and  then  in  fine  bread  crumbs.  Just  before  they  are 
wanted,  broil  at  a  good  fire,  first  on  one  side,  then  on  the  other. 
If  done  too  long,  they  will  be  spoiled. 

CHRISTMAS  PLUM  PUDDING. 

Put  in  a  pan  half  a  pound  of  flour,  ditto  bread  crumbs  finely 
grated,  three-quarters  of  a  pound  of  chopped  beef  suet,  a  pound 
of  raisins  picked  and  stoned,  ditto  currants,  a  few  sweet  almonds 
chopped,  and  half  a  pound  of  cut  candied  peel.  Then  put  in  a 
basin  some  sugar  according  to  taste,  •a  little  mixed  spice,  a  little 
salt,  and  a  good  grate  of  ginger ;  add  the  gratings  of  two  lemons 
and  the  juice  of  one ;  also  a  wineglass  of  brandy  and  two  of 
raisin  wine  ;  beat  eight  eggs,  and  add  them  to  the  sugar,  spices, 
lemon  peel  and  juice,  and  wine ;  then  make  a  hole  in  the  pud- 
ding, and  pour  in  the  mixture ;  stir  well  together  for  half  an 
hour;  butter  your  mould,  and  pour  in  the  pudding;  tie  up  the 
mould  in  a  cloth,  and  boil  six  hours. 

RAVENSWORTH  PUDDING. 

Bake  three  large  apples,  and  then  pulp  them ;  take  one  pint 


26  NEW  AMERICAN  HOME  COOK  BOOK. 

of  cream,  two  handfuls  of  fine  bread  crumbs,  a  half  a  pound  of 
pounded  loaf  sugar,  the  grated  rind  of  two  lemons,  and  six  eggs, 
using  only  the  yolks  of  four ;  mix  all  together  well,  beating  the 
eggs  thoroughly,  the  yolks  first,  then  the  whites.  Well  butter  a 
pudding-mould,  throw  in  a  handful  of  fine  bread  crumbs,  toss 
them  well,  so  that  they  may  stick  to  the  butter  all  around  the 
mould,  and  shake  out  any  that  are  loose ;  then  pour  in  the  above 
mixture,  and  bake  an  hour  and  a  half.  Serve  immediately  with 
wine  sauce. 

MANCHESTER  PUDDING. 

Flavor  half  a  pint  of  milk  with  a  little  lemon  peel  by  infusing 
it  for  half  an  hour ;  strain  it  on  three  ounces  of  grated  bread,  and 
boil  it  for  two  or  three  minutes ;  add  four  eggs,  leaving  the 
whites  of  two,  two  ounces  of  butter,  three  tablespoonfuls  of 
brandy,  and  sugar  to  taste ;  stir  all  these  ingredients  well  to- 
gether; line  a  pie-dish  with  puff-paste,  and  at  the  bottom  put  a 
thick  layer  of  jam ;  pour  the  above  mixture  cold  on  the  jam,  and 
bake  for  an  hour.  Serve  cold,  witk  sifted  sugar  sprinkled  over. 

KISSES. 

Beat  the  whites  of  four  eggs  to  a  stiff  froth  ;  add  the  juice  o?  u 
lemon  or  a  little  rose-water.  Koll  and  sift  half  a  pound  of  the 
whitest  loaf  sugar,  and  beat  it  with  the  egg.  Spread  out  white 
paper  on  buttered  tins,  and  drop  a  tablespoonful  of  this  mixture 
on  the  paper.  The  oven  should  be  moderately  hot,  and  when 
the  tops  have  become  hard,  remove  them.  Have  solution  of  gum 
arabic,  and  dip  the  lower  side  of  the  cake,  and  join  it  to  another. 

CREAM  CUSTARD  FOR  DESSERT  ICES. 

Take  a  quart  of  fresh  cream,  and  whisk  four  eggs ;  put  them 
with  the  cream,  with  eight  ounces  powdered  loaf  sugar,  place  the 
whole  upon  a  stove,  and  stir  the  mixture  with  a  whisk  con- 
stantly, taking  care  it  does  not  "  boil,"  or  it  will  turn  to  curds. 
When  the  custard  becomes  of  a  thick  consistence,  immediately 
take  it  from  the  fire,  and  strain  it  through  a  hair  sieve.  This 
can  now  be  flavored  with  vanilla,  &c. 

DRYING  HERBS. 

Herbs  should  be  gathered  as  soon  as  they  begin  to  open  their 
flowers.  In  drying  them,  two  methods  are  employed.  One  is  to 


NEW  AMERICAN  HOME  COOK  BOOK. 

tie  them  in  bunches  as  soon  as  cut,  and  hang  them  up  in  a  room 
or  shed  ;  the  other  is  to  first  lay  them  out  in  the  sun  to  dry.  By 
both  these  methods  the  Quality  is  deteriorated.  If  fermentation 
takes  place  sufficient  to  discolor  the  leaves — such  as  occurs,  more 
or  less,  when  herbs  are  tied  up  in  bunches  whilst  green  and 
sappy— their  best  properties  are  destroyed.  In  drying  herbs,  an 
open  shed  or  room,  where  plenty  of  air  can  be  given,  is  neces- 
sary. Stretch  out  a  piece  of  netting,  such  as  is  used  for  protect- 
ing fruit  from  birds — wire  netting,  if  at  hand,  will  do  ;  on  this 
lay  the  herbs,  (which  should  be  cut  when  quite  dry,)  thinly. 
Thus  treated,  air  acts  upon  them  from  all  sides,  and  they  dry 
quickly,  which  is  the  primary  object,  without  losing  their  best 
properties.  When  perfectly  dry,  put  them  loosely  in  white 
paper  bags,  tie  them  up,  and  hang  them  where  they  will  be  free 
from  damp,  or  they  will  become  mouldy.  Herbs  treated  in  this 
way  will  be  found  but  little  inferior  to  such  as  are  fresh  cut. 

BAKED  HADDOCK. 

Clean  and  dry  the  haddock,  make  a  stuffing  of  bread  crumbs, 
a  bit  of  suet  chopped,  or  a  little  very  nice  dripping,  the  yolk  of 
an  egg,  minced  parsley,  thyme  and  winter  savory,  pepper  and 
salt,  and  a  little  grated  lemon  peel.  Stuff  the  fish  with  this 
stuffing,  put  them  into  a  baking-dish,  with  butter  or  dripping 
over  them,  and  about  a  pint  of  broth  or  water,  and  bake  them  in 
a  moderate  oven.  Baste  the  fish  several  times  while  cooking, 
and  flour  it  well,  which  will  thicken  the  gravy.  Bake  from  one 
hour  to  an  hour  and  a  half. 

BAKED  APPLE  AND  ALMOND  PUDDING. 

A  quarter  of  a  pound  of  sweet  almonds  and  a  quarter  of  a 
pound  of  loaf  sugar ;  pound  all  well  together,  then  add  the  well- 
beaten  yolks  of  six  eggs.  Grate  the  peel  of  one  lemon,  add  the 
juice  of  it,  and  one  tablespoonful  of  flour.  Mix  well  all  to- 
gether ;  whip  the  whites  of  the  six  eggs  to  a  stiff  froth,  and  mix 
them  with  the  other  ingredients  before  baking.  Pour  the  whole 
upon  a  thick  layer  of  stewed  apples,  already  prepared  in  a 
baking-tin,  and  bake  in  a  moderate  oven  until  brown. 

HOT  CRAB. 

Carefully  pick  out  the  inside  of  the  crab  and  the  large  claws 
and  mince  them,  mixing  them  thoroughly  and  seasoning  with 


28  If  EW  AMERICAN  HOME  COOK  BOOK. 

cayenne  pepper  and  salt.  Kub  up  a  teaspoonful  or  rather  less 
of  good  curry  powder  in  a  little  cold  gravy  or  cream,  or  equal 
proportions  of  both,  and  mix  these  with  the  crab,  adding  a  tea- 
spoonful  of  Chili  vinegar  and  some  finely-grated  bread  crumbs  ; 
clean  out  the  shell  very  carefully,  and  place  the  mixture  in  it, 
sifting  bread  crumbs  over,  add  a  little  butter,  and  then  brown  it 
well  with  a  salamander. 

BAKED   HALIBUT,  CREOLE  STYLE. 

Put  a  halibut  steak  weighing  about  a  pound  in  the  middle  of 
a  pan ;  sprinkle  it  with  salt  and  a  little  onion  chopped  fine ; 
then  spread  with  tomato  enough  to  cover  the  fish ;  next  cover 
with  bread  crumbs.  Add  a  little  butter  and  salt,  then  garnish 
the  dish  with  more  tomatoes,  and  bake  twenty  minutes. 

MUTTON  COLLOPS. 

Cut  some  very  thin  slices  from  a  cold  leg  or  the  chump  end  of 
a  loin  of  mutton,  sprinkle  them  with  pepper,  salt,  pounded 
mace,  minced  savory  herbs,  and  minced  shalot.  Fry  them  in 
butter,  stir  in  a  dessertspoonful  of  flour,  add  half  a  pint  of  gravy 
and  one  tablespoonful  of  lemon  juice,  simmer  very  gently  for 
about  five  or  seven  minutes,  and  serve  immediately 

STEWED  SWEETBREADS. 

Trim  some  sweetbreads  and  soak  them  in  warm  water  till 
quite  white,  blanch  in  boiling  water,  and  then  put  them  in  cold 
water  for  a  short  time.  When  cold  dry  them,  and  put  them  in 
some  well-flavored  white  stock  ;  stew  for  half  an  hour  ;  beat  up 
the  yolks  of  two  or  three  eggs  with  some  cream,  a  little  finely- 
minced  parsley  and  grated  nutmeg,  pepper  and  salt  to  taste. 
Add  this  to  the  sauce,  put  it  on  the  fire  to  get  quite  hot,  dish 
the  sweetbreads,  pour  the  sauce  over,  and  serve. 

THE  WASSAIL-BOWL. 

By  those  who  can  afford  it,  the  wassail-bowl  should  be  com- 
posed of  sherry,  well  spiced  and  sweetened,  reeking  hot,  flavored 
with  lemon,  and  with  roasted  apples  floating  on  the  surface.  Ale 
may  be  substituted  for  wine  for  those  of  inferior  resources.  "  It 
is  a  good-natured  bowl,  and  accommodates  itself  to  the  means  of 
all  classes,  rich  and  poor ;  you  may  have  it  of  the  costliest  wine 


NEW  AMERICAN  HOME  COOK  BOOK.  29 

or  the  humblest  malt  liquor.  But  in  no  case  must  the  roasted 
apples  be  forgotten."  The  lamb's  wool  of  our  ancestors  was 
nothing  else  but  the  wassail  which  we  are  describing.  You  may 
stir  up  the  compound  with  a  sprig  of  rosemary,  if  you  wish  to  be 
baronial  in  the  enjoyment  of  the  admirable  beverage. 

MACEDOINE  JELLY. 

Ingredients :  Two  ounces  Nelson's  opaque  gelatine,  five 
lemons,  eight  ounces  white  sugar,  one  pint  and  a  half  of  water, 
the  whites  of  three  eggs,  and  some  fresh  fruit.  Soak  the  gela- 
tine in  the  water  for  one  hour,  then  add  the  juice  of  the  lemons, 
the  sugar,  and  the  whites  of  eggs  whisked  in  a  little  cold  water ; 
stir  all  together  gently  over  the  fire  until  boiling,  allow  it  to  set- 
tle a  few  minutes,  then  pass  through  a  flannel  jelly-bag,  pouring 
it,  back  a  few  times  until  quite  clear;  procure  some  fresh  fruit, 
such  as  a  few  grapes,  a  few  cherries,  strawberries,  greengages, 
and  one  small  apple  cut  in  slices,  place  them  in  a  jelly  mould, 
and  stand  the  mould  in  cold  water  ;  then  pour  some  of  the  liquid 
jelly  on  the  top,  allow  it  to  set,  then  fill  the  mould  with  the  rest 
of  the  jelly  ;  place  away  to  set;  when  required  for  the  table  dip 
the  mould  in  warm  water  for  a  few  seconds,  and  wipe  with  a 
cloth  and  turn  on  a  silver  or  glass  dish  before  sending  to  table ; 
place  a  little  fresh  fruit  round  the  base  of  the  jelly. 

LEMON  CHEESECAKE. 

Line  a  small  dish  with  puff-paste  a  quarter  of  an  inch  thick, 
then  place  a  rim  on  the  border  of  the  dish  with  puff-paste  of  the 
same  thickness ;  trim  off  the  edges  with  a  knife,  and  press  the 
paste  well  from  the  centre  of  the  dish  towards  the  edges  ;  then 
fill  it  with  the  following  mixture  :  Into  a  stew-pan  place  one- 
quarter  pound  butter,  six  ounces  powdered  white  sugar,  three 
.eggs,  the  grated  rind  and  the  juice  of  two  lemons,  mix  well  to- 
gether, and  stir  gently  over  a  clear  fire  until  it  boils  ;  take  the 
stew-pan  immediately  off,  and  stand  in  a  basin  of  cold  water; 
when  cold  fill  the  cheesecake,  and  bake  it  in  a  warm  oven  until 
the  crust  is  baked.  Send  to  table  on  a  napkin. 

RICE  FLUMMERY. 

Put  into  a  stew-pan  one  quart  of  milk,  six  ounces  white  sugar, 
one-half  ounce  isinglass,  four  ounces  ground  rice ;  let  these  boil 
gently  together  half  an  hour,  occasionally  stirring ;  when  cooked 


30  NEW  AMERICAN  HOME  COOK  BOOK. 

add  a  drop  of  essence  of  almonds,  half  a  glass  of  brandy  ;  color 
half  pink  with  cochineal,  the  other  leave  white ;  place  one  of 
the  two  in  the  bottom  of  a  jelly  mould,  and  when  nearly  cold 
turn  in  the  other  ;  when  required  for  the  table  turn  out  in  the 
same  manner  as  directed  for  the  jelly. 

FRIARS'  CHICKEN. 

Quarter  two  or  three  chickens,  and  put  them  into  a  sauce-pan 
with  one  pint  and  a  half  of  water  ;  add  a  few  sprigs  of  parsley, 
some  mace,  pepper  and  salt  to  taste  ;  simmer  very  slowly  until 
the  meat  will  separate  into  flakes.  Just  before  serving,  beat  up 
three  or  four  eggs,  and  stir  them,  off  the  fire,  into  the  broth. 
Serve  in  a  deep  dish. 

ROMAN  PUDDING. 

Butter  a  basin  and  line  it  with  boiled  maccaroni,  round  like  a 
bee-hive ;  have  ready  veal,  ham,  tongue,  chicken  or  cold  game, 
all  cut  very  finely ;  one  ounce  Parmesan  cheese,  and  a  little  nut- 
meg, pepper,  salt,  lemon  peel  and  cayenne,  two  eggs  and  a  cupful 
of  cream  ;  mix  all  together  and  fill  your  basin.  Boil  for  half  an 
hour,  glaze  it,  and  serve  with  good  brown  gravy. 

MUTTON  CUTLETS  IN  THE  PORTUGUESE  WAY. 

Cut  the  chops,  and  half  fry  them  with  sliced  shalot  or  onion, 
chopped  parsley,  and  two  bay-leaves ;  season  with  pepper  and 
salt ;  then  lay  a  forcemeat  on  a  piece  of  white  paper,  put  the 
chops  on  it,  and  twist  the  paper  up,  leaving  a  hole  for  the  end 
of  the  bones  to  go  through.  Broil  on  a  gentle  fire.  Serve  with 
sauce  Eobert,  or  a  little  gravy. 

ROAST  VEAL. 

Season  a  breast  of  veal  with  pepper  and  salt;  skewer  the 
sweetbread  firmly  in  its  place,  flour  the  meat,  and  roast  it  slowly 
before  a  moderate  fire  for  about  two  hours — it  should  be  of  a 
fine  brown  but  not  dry ;  baste  it  with  butter.  When  done,  put 
the  gravy  in  a  stew-pan,  add  a  piece  of  butter  rolled  in  browned 
flour,  and  if  there  should  not  be  quite  enough  gravy,  add  a  little 
more  water,  with  pepper  and  salt  to  the  taste.  The  gravy  should 
be  brown. 

TO  KEEP  EGGS. 

Eggs  may  be  kept  good  for  an  indefinite  period  by  the  follow- 


NEW  AMERICAN  HOME  COOK  BOOK.  31 

ing  method :  Put  them  in  an  open-work  basket  or  colander,  and 
immerse  them  for  a  moment  in  boiling  water,  letting  them  stay 
just  long  enough  to  form  a  film  on  the  inside  of  the  shell,  which 
excludes  the  air.  Then  place  them  in  some  convenient  vessel, 
small  end  down,  and  set  them  in  the  coolest  part  of  the  cellar, 
where  they  will  keep  till  wanted  for  use. 

TO  PRESERVE  EGGS. 

Eggs  may  be  preserved  for  several  months  by  greasing  them 
all  over  with  melted  mutton  suet  and  wedging  them  close  to- 
gether, with  the  small  end  downward,  in  a  box  of  bran.  To 
keep  them  for  winter  use,  pour  a  gallon  of  boiling  water  on  two 
quarts  of  quicklime  and  half  a  pound  of  salt ;  when  cold,  mix 
with  it  one  ounce  cream  of  tartar,  and  the  following  day  put  in 
the  eggs. 

BUTTERED  EGGS. 

Hard  boil  and  chop  the  eggs ;  put  them  in  a  stew-pan  with 
butter,  season  with  pepper,  chopped  mushroom  and  parsley,  or 
chopped  onion  and  gherkin ;  blend  all  together  with  a  raw  egg, 
and  serve  on  hot  toast. 

POOR  MAN'S  PIE. 

Take  the  remains  of  cold  sole,  haddock,  whiting  or  hake. 
Chop  and  pound  it  up  with  butter,  a  teaspoonful  of  French  mus- 
tard, a  little  chutnee,  a  fragment  of  garlic,  and  a  few  drops  of 
Chili  vinegar.  Put  it  into  a  pie-dish,  cover  it  with  mashed 
potato,  which  must  be  nicely  browned. 

TO  CURE  A  HAM. 

One  ounce  of  saltpetre,  one  ounce  of  black  pepper  ground,  one 
ounce  of  juniper  berries  bruised,  one  pound  of  common  salt,  two 
pounds  of  brown  sugar ;  mix  all  this  together,  and  put  on  your 
ham  ;  rub  and  trim  it  every  day  for  a  month,  then  hang  it  up  in 
a  chimney  where  wood  is  burned. 

BLACKBERRY  CORDIAL 

Kipest  berries ;  mash,  put  in  a  linen  bag,  squeeze  out  the  juice ; 
one  pound  of  the  best  loaf  sugar  to  every  quart  of  juice ;  put  in 
a  preserving  sauce- pan,  and,  when  melted,  set  on  the  fire  and 
boil  to  a  thin  jelly ;  when  cold,  to  every  quart  of  juice  allow  a 
quart  of  brandy ;  stir  well  and  bottle.  Keady  for  use  at  once. 


NEW  AMERICAN  HOME  COOK  BOOK. 

CHOCOLATE  CAKE. 

Two  small  cups  of  sugar,  half  a  cup  of  butter,  three  eggs,  one 
cup  of  milk,  four  ounces  of  chocolate,  three  cups  of  flour,  one 
tablespoonful  of  vanilla  extract,  one  teaspoonful  of  soda,  two  of 
cream  of  tartar ;  mix  the  cake  first,  and  when  it  is  well  beaten, 
take  the  chocolate,  and  stir  it  in  carefully.  This  makes  an  ex- 
cellent cake. 

SPRAT  TOAST. 

Bone  as  many  sprats  as  you  require.  This  can  be  easily  done 
if  they  are  plainly  fried  in  salt.  Pound  them  up  well  with  but- 
ter, pepper,  salt,  chopped  onion,  chopped  parsley,  and  enough 
Swiss  milk  to  moisten  it  to  a  paste ;  heat  it  for  a  few  moments, 
and  serve  on  slices  of  fried  bread  or  hot  buttered  toast.  Her- 
rings, pilchards,  and  the  remains  of  any  cold  fish  may  be  utilized 
in  this  way. 

STEWED  OYSTERS. 

Drain  the  liquor  from  two  quarts  of  firm,  plump  oysters,  mix 
with  it  a  small  teacupful  of  hot  water  and  a  little  salt  and  pep- 
per, and  set  over  the  fire  in  a  sauce-pan.  When  it  boils,  add  3 
large  cupful  of  rich  milk.  Let  it  boil  up  once,  add  the  oysters, 
and  let  them  boil  five  minutes.  When  they  ruffle,  add  two 
tablespoonfuls  of  butter,  and  the  instant  it  is  meltetf  and  well 
stirred  in,  take  off  the  fire. 

TO  STUFF  A  HAM. 

Select  a  nice  ham  and  boil  it ;  when  done,  let  it  get  cold  before 
you  skin  and  trim  it.  Prepare  a  stuffing  of  bread  crumbs,  but- 
ter, pepper,  parsley,  thyme  and  celery.  Begin  at  the  hock,  and 
make  incisions  with  a  sharp  knife,  about  an  inch  apart ;  put  in 
the  stuffing  as  you  draw  out  the  knife.  Hub  in  a  bowl  the  yolks 
of  two  hard-boiled  eggs,  and  brandy  sufficient  to  make  a  paste ; 
spread  it  on  the  ham  smoothly,  and  grate  over  it  bread  crumbs ; 
stick  in  cloves  ;  ornament.  Put  it  in  the  oven,  and  let  it  brown 
gently.  Eaten  cold. 

TO  BAKE  A  HAM. 

Unless  when  too  salt  from  not  being  sufficiently  soaked,  a  ham 
(particularly  a  young  and  fresh  one)  eats  much  better  baked  than 
boiled,  and  remains  longer  good.  The  safer  plan  is  to  lay  it  in 


NEW  AMERICAN  HOME  COOK  BOOK.  33 

plenty  of  cold  water  over  night.  The  following  day  soak  it  for 
an  hour  or  more  in  warm  water,  wash  it  delicately  clean,  trim 
smoothly  off'  all  rusty  parts,  and  lay  it  with  the  rind  downwards 
in  a  coarse  paste,  rolled  to  about  ah  inch  thick  ;  moisten  the 
edges,  draw  and  pinch  them  together,  and  fold  them  over  on  the 
wpper  side  of  the  ham,  taking  care  to  close  them  so  that  no  gravy 
can  escape.  Send  it  to  a  well-heated  hut  not  a  fierce  oven.  A 
very  small  ham  will  n quire  three  hours'  baking,  and  a  large  one 
live.  The  crust  and  the  skin  must  be  removed  while  it  is  hot. 
When  only  part  of  a  ham  is  dressed,  this  mode  is  better  far  than 
boiling  it. 

BAKED  MACKEREL 

Wash,  scale  and  empty  as  many  fresh  mackerel  as  required ; 
make  a  stuffing  of  mashed  potatoes,  bread  crumbs,  sweet  herbs, 
minced  onion,  pepper,  salt  and  beaten  egg;  stuff  each  fish,  and 
replace  the  roes,  if  you  have  any  ;  sew  up  the  slit,  and  put  the 
mackerel  in  a  well-floured  baking-pan,  heads  and  tails  together; 
bake  slowly  for  one  hour.  Serve  hot. 

MARION  CAKE. 

Put  together  in  a  pan  fourteen  ounces  of  sifted  loaf  sugar,  the 
yolks  of  eight  eggs,  eight  ounces  of  fine  white  flour,  and  a  table- 
spoonful  of  orange-flower  water.  Beat  all  together  till  thoroughly 
mixed.  Whip  a  pint  of  cream  till  light,  and  whisk  the  whites 
of  the  eight  eggs  to  a  thick  froth.  Beat  these  into  the  other  in- 
gredients, and  put  in  a  pan  lined  with  buttered  paper.  Bake  in 
a  quick  oven  half  an  hour. 

BAKED  RICE  PUDDING. 

Boil  together  in  a  sauce-pan  one  pint  of  milk  and  the  grated 
peel  of  a  small  lemon.  In  another  sauce-pan  boil  a  teacupful  of 
rice  until  tender,  and,  when  done,  drain  off  all  the  water.  Beat 
four  eggs  till  light,  stir  them  into  the  milk  with  an  ounce  of  fresh 
butter,  a  quarter  of  a  pound  of  stoned  raisins,  a  quarter  of  a 
pound  of  sugar,  a  little  grated  nutmeg,  and  two  tablespoonfuls  of 
rose-water.  Add  the  rice.  Stir  all  well  together,  and  bake  in  a 
buttered  tin  half  an  hour. 

POTTED  MEAT. 

Take  any  well-roasted  or  boiled  meat,  remove  all  gristle,  hard 


34  NEW  AMERICAN  HOME  COOK  BOOK. 

pieces  and  fat  from  it,  mince,  and  then  pound  it  in  a  mortal* 
with  a  little  butter,  reduced  gravy,  and  a  spoonful  of  Worcester- 
shire sauce;  beat  it  to  a  smooth  paste,  seasoning  during  the  pro- 
cess with  pounded  cloves  and  allspice,  mace  or  grated  nutmeg, 
salt  and  a  little  cayenne.  Put  the  mixture  into  pots,  press  it 
close  down,  cover  with  clarified  butter,  and  keep  it  in  a  cool,  dry 
place. 

TO  CURE  TONGUES. 

For  a  tongue  that  weighs  seven  pounds,  put  one  ounce  of  salt- 
petre, half  an  ounce  of  black  pepper,  two  ounces  of  sugar,  and 
three  ounces  of  juniper  berries.  In  two  days  it  will  be  fit  for 
cooking.  Take  care  to  have  the  gullet  cut  away  before  it  is 
cooked. 

HANI  TOAST. 

Scrape  or  pound  some  cold  ham,  mix  it  with  beaten  egg, 
season  with  pepper,  lay  it  upon  buttered  toast,  and  place  it  in  a 
hot  oven  for  three  or  four  minutes.  Dried  salmon,  smoked 
tongue,  potted  meats,  or  any  other  relishing  viands,  answer 
equally  well  upon  toast. 

FINE  PANCAKES. 

Take  a  pint  of  cream,  eight  eggs,  (leave  out  two  of  the 
whites,)  three  large  spoonfuls  of  orange-flower  water,  a  little 
sugar  and  grated  nutmeg  ;  melt  a  small  quantity  of  butter  with 
the  cream  over  the  fire,  then  add  three  spoonfuls  of  flour,  and 
mix  well  together ;  butter  the  frying-pan  for  the  first ;  let  them 
run  as  thin  as  you  can  in  the  pan,  fry  them  quick,  and  send 
them  up  hot. 

FOWL  AND  RICE  CROQUETTES. 

Put  half  pound  rice  into  one  quart  of  stock,  and  let  it  boil 
very  gently  for  half  an  hour,  then  add  three  ounces  butter,  and 
simmer  it  till  quite  dry  and  soft;  when  cold,  make  it  into  balls, 
hollow  out  the  inside,  and  fill  with  minced  fowl  made  rather 
thick,  cover  over  with  rice,  dip  the  balls  into  egg,  sprinkle 
them  with  bread-crumbs,  and  fry  a  nice  brown ;  dish  them,  and 
garnish  with  fried  parsley,  oysters,  white  sauce,  or  a  little  cream 
may  be  stirred  into  the  rice  before  it  cools. 


NEW  AMERICAN  HOME  COOK  BOOK.  35 

POTATO  CHIPS. 

Peel  a  raw  potato  as  apples  are  peeled ;  let  the  parings  be  as 
near  as  possible  the  same  thickness,  and  let  them  be  as  long  as 
possible ;  dry  them  thoroughly  in  a  cloth,  put  them  in  the 
frying-basket,  and  plunge  it  in  boiling  hot  lard ;  when  the  chips 
are  a  golden  color,  drain  them  well  in  front  of  the  fire,  sprinkle 
fine  salt  over  them,  and  serve  with  roast  game. 

EGG  WINE. 

Beat  an  egg,  and  mix  with  it  a  tablespoonful  of  cold  water ; 
make  half  a  glass  of  cold  water  and  one  glass  of  sherry  hot,  but 
not  boiling,  pour  it  upon  the  egg,  stirring  all  the  time,  add  a 
little  lump  sugar  and  grated  nutmeg ;  put  all  into  a  very  clean 
saucepan,  set  it  on  a  gentle  fire,  and  stir  the  contents  one  way, 
until  they  thicken,  but  they  must  not  boil ;  serve  in  a  glass  with 
sippets  of  toasted  bread  or  plain  crisp  biscuits.  If  the  egg  is  not 
warmed,  the  mixture  will  be  found  easier  of  digestion,  but  it  is 
not  so  pleasant  a  drink. 

VEGETABLE  MARROW  PRESERVE. 

Peel  the  marrow,  take  out  the  seeds  and  cut  in  strips  like 
marmalade ;  put  a  pound  of  loaf  sugar  to  each  pound  of  strips, 
letting  it  lie  all  night  to  draw  .juice  ;  next  day  put  rind  grated 
and  juice  of  one  large  lemon  to  each  pound  of  the  mixture ; 
boil  all  till  clear,  which  will  take  quite  an  hour. 

FRENCH  RICE  PUDDING. 

Boil  a  cupful  of  rice  in  milk  until  it  is  well  swollen  ;  add 
three  eggs  well  beaten,  a  quarter  of  a  pound  of  raisins  of  the 
sun,  (as  these  do  not  require  stoning,)  a  little  sugy  and  nutmeg, 
all  beaten  up  together  with  the  rice ;  fill  a  mou"  .,  and  bake  for 
three-quarters  of  an  hour. 

APPLE  CREAM. 

Make  a  good  custard  pretty  thick,  put  it  in  a  glass  dish ;  take 
three  or  four  baked  apples,  rub  the  pulp  through  a  sieve ;  add 
four  ounces  of  sugar  sifted  to  the  pulp,  the  whites  of  two  new- 
laid  eggs,  the  juice  of  half  a  lemon  whipped  for  a  full  hour ; 
then  put  it  in  spoonfuls  on  the  apple  as  lightly  as  you  can. 


S6  NEW  AMERICAN  HOME  COOK  BOOK. 

LEMON  CREAM. 

Boil  the  rind  of  a  lemon  pared  very  thin  in  half  a  pint  of 
water  till  yellow,  then  strain  it  off  and  let  it  stand  till  cold  ;  add 
the  juice  of  two  lemons,  the  yolks  of  two  eggs  and  the  whites  of 
three ;  sugar  to  your  taste  j  stir  all  together  on  a  slow  fire  till  as 
thick  as  cream;  pour  it  into  jelly  glasses  when  cold. 

CABINET  PUDDING. 

Split  and  stone  three  dozen  fine  raisins,  or  take  an  equal  num- 
ber of  dried  cherries,  and  place  them  regularly  in  a  sort  of  pat- 
tern in  a  thickly-buttered  plain  quart  mould  or  basin  ;  next 
slice  and  lay  into  it  three  penny  sponge-cakes ;  add  to  these  two 
ounces  ratafias,  four  maccaroons,  an  ounce  and  a  half  candied 
citron  sliced  thin,  the  yolks  of  four  eggs  (with  whites  of  three 
only)  thoroughly  whisked,  mixed  with  half  pint  new  milk,  then 
strained,  to  half  pint  sweet  cream,  and  sweetened  with  two 
ounces  and  a  half  pounded  sugar;  these  ought  to  fill  the  mould 
exactly.  Steam  the  pudding,  or  boil  it  very  gently  f<  r  one  hour, 
Let  it  stand  a  few  minutes  before  dished,  and  serve  with  good 
sauce. 

GALETTE. 

This  cake  is  a  great  favorite  in  France.  Sift  a  pound  of  the 
best  flour,  put  it  in  a  heap  on  the  pastry-board,  make  a  hole  in 
the  middle,  put  into  it  a  pinch  of  salt  and  one  of  sifted  sugar, 
three-quarters  of  a  pound  of  butter,  and  a  gill  of  water.  Knead 
the  ingredients  together,  and  when  they  begin  to  mix,  sprinkle 
over  by  degrees  half  a  gill  of  water,  continuing  to  knead  with 
the  palm  of  the  hand,  and,  when  the  paste  is  perfectly  smooth, 
make  it  into  a  ball,  and  let  it  lie  for  an  hour.  At  the  end  of 
this  time,  roll  out  the  paste  to  the  thickness  of  half  an  inch ; 
mark  the  edges  as  for  Scotch  shortbread,  put  the  cake  on  a 
baking-sheet,  brush  over  the  top  with  yolk  of  egg,  and  score  it 
in  the  form  of  diamonds.  Bake  in  a  quick  oven  for  half  an  hour, 
or  until  the  galette  is  elastic  on  the  pressure  of  the  finger. 

IRISH  STEW. 

Take  part  of  a  neck  of  mutton,  cut  it  into  small  pieces,  put  it 
into  a  kettle,  the  meat  well  covered  with  water ;  some  onions  cut 
in  slice*-,  pepper  and  salt ;  a  number  of  potatoes  must  be  cut 


NEW  AMERICAN  HOME  COOK  BOOK.  37 

rather  larger  than  the  meat  (not  sliced) ;   put  them  at  the  top, 
let  all  stew  together  till  done.    A  breast  is  nice  done  this  way. 

APPLE  PUDDING. 

Take  three  large  baking  apples,  pare  them,  and  cut  the  cores 
square  out,  and  fill  the  holes  with  butter  and  sugar,  and  a  little 
of  any  seasoning  preferred.  Butter  a  deep  dish,  lay  the  apples 
in  it,  and  cover  them  with  batter,  such  as  the  fritters  are  made 
of,  and  bake  in  a  quick  oven  al)out  half  an  hour. 

PEACH  PIE. 

Take  mellow,  juicy  peaches,  wash  and  put  them  in  a  deep 
pie-dish  lined  with  pie-crust,  sprinkle  a  thick  layer  of  sugar  on 
each  layer  of  peaches,  put  in  about  a  tablespoonful  of  water,  and 
sprinkle  a  little  flour  over  the  top;  cover  it  with  a  thick  crust, 
and  bake  the  pie  from  fifty  to  sixty  minutes. 

BROILED  SALMON. 

Slices  from  a  fresh  salmon,  well  scaled,  cleansed  and  wiped ; 
two  ounces  of  butter,  melted  ;  one  teaspoonful  of  flour ;  one  salt- 
spoonful  of  salt ;  melt  the  butter  smoothly,  thicken  it  with 
flour,  add  the  salt,  and  roll  the  salmon  well  in  it ;  make  a  very 
clear  fire,  take  a  perfectly  clean  gridiron,  and  broil  carefully ; 
time,  ten  minutes. 

CUSTARDS  WITHOUT  EGGS. 

One  quart  of  new  milk,  four  tablespoonfuls  of  flour,  two  of 
sugar ;  season  with  nutmeg  or  cinnamon,  and  add  salt  to  your 
liking.  The  milk  should  be  placed  over  a  quick  fire,  and,  when 
at  a  boiling  point,  the  flour  should  be  added,  being  previously 
stirred  up  in  cold  milk.  As  soon  as  thoroughly  scalded,  add  the 
sugar,  spices  and  salt.  This  is  an  excellent  dish,  and  deservedly 
prized  by  every  one  who  has  tried  it. 

PICKLED  CUCUMBERS. 

To  picklo  cucumbers  to  keep  through  the  winter,  steep  in 
strong  brine  for  a  week,  then  pour  it  off,  heat  it  to  boiling,  and 
pour  it  over  the  cucumbers.  In  twenty-four  hours  drain  on  a 
eloth,  pack  in  wide-mouthed  bottles,  fill  these  with  strong  hot 


38  NEW  AMERICAN  HOME  COOK  BOOK. 

pickling  vinegar,  and  seal  at  once.    Various  spices  may  be 
added  in  the  bottles. 

PARMESAN    OMELET. 

Beat  up  three  eggs,  with  pepper  and  salt  to  taste,  and  a  table- 
spoonful  of  grated  Parmesan  cheese  ;  put  a  piece  of  butter,  the 
size  of  an  egg,  into  the  omelet-pan  ;  as  soon  as  it  is  melted,  pour 
in  the  eggs,  and,  holding  the  handle  of  the  pan  with  one  hand, 
stir  the  omelet  with  the  other  by  means  of  a  flat  spoon.  The 
moment  the  omelet  begins  to  set,  cease  stirring,  but  keep  shaking 
the  pan  for  a  minute  or  so ;  then,  with  the  spoon,  double  up  the 
omelet,  and  keep  on  shaking  the  pan  until  the  under  side  is  of 
a  good  color ;  turn  it  out  on  a  hot  dish,  colored  side  uppermost, 
and  serve. 

PICKLED  BEANS. 

Put  inl ,}  two  gallons  of  water  enough  salt  to  float  an  egg ;  then 
boil  the  salt  and  water  for  ten  minutes,  and  put  it  away  to  get 
cold.  Pick  French  beans  or  scarlet  runners  before  they  are 
stringy,  put  them  whole  into  an  earthenware  crock,  and  pour  the 
above  pickle  over  them.  Have  ready  a  piece  of  wood  that  will 
entirely  cover  them ;  lay  a  cloth  over  the  beans,  and  then  put 
on  the  piece  of  wood  and  a  heavy  weight  to  press  them  under 
the  pickle.  Not  more  than  twenty  pounds  of  beans  should  be 
kept  in  one  crock,  as  they  do  not  keep  well  in  large  quantities. 
They  keep  crisp  and  good  for  seven  months,  if  in  a  dry  place. 
About  once  a  fortnight  the  cloth  should  be  rinsed  in  boiling 
water  and  then  in  cold,  as  a  scum  will  often  rise.  When  re- 
quired for  use,  take  out  a  sufficient  quantity,  soak  them  for  six 
hours,  changing  the  water  once  or  twice  ;  then  cut  them  up  for 
table,  and  boil  them  like  fresh  beans.  They  are  very  acceptable 
when  vegetables  are  limited  in  quantity  and  poor  in  quality. 

GERMAN   YEAST. 

This  is  only  the  ordinary  beer  yeast,  kept  fresh  and  fit  for  use 
for  several  months,  by  placing  it  in  a  close  canvas  bag,  and 
gently  and  gradually  squeezing  out  the  moisture  in  a  screw- 
press,  until  the  remaining  matter  acquires  the  consistency  of 
clay  or  soft  cheese,  in  which  state  it  must  be  preserved  in  close 
vessels,  or  wrapped  in  waxen  cloth, 


NEW  AMERICAN  HOME  COOIt  BOOK.  39 

POUND  CAKE. 

I.  Take  one  pound  each  of  sugar,  butter,  eggs,  and  flour, 
mixed  into  a  paste,  with  a  teacupful  of  milk,  half  an  ounce  of 
sal  volatile  being  added  to  make  them  light.  2.  Take  one  and 
a  quarter  pounds  of  butter,  the  same  of  loaf  sugar,  one  pint  of 
eggs,  three-quarters  of  an  ounce  of  volatile  salt,  a  teacupful  of 
milk,  and  three  pounds  of  flour.  3.  Take  one  pint  of  eggs,  one 
pound  of  loaf  sugar,  six  ounces  of  butter,  two  pounds  of  flour, 
half  an  ounce  of  volatile  salt.  Beat  the  butter  to  a  cream  in  a 
smooth-glazed  warm  earthenware  dish,  stir  in  the  sugar  by  de- 
grees, then  the  eggs  ;  also,  gradually,  before  they  are  all  in,  add 
a  part  of  the  flour,  and  mix  it  with  the  remaining  portion 
of  the  eggs  well  together;  then  dissolve  the  volatile  salt  in 
the  milk ;  add  a  little  of  this  and  of  the  flour  alternately,  till  the 
whole  have  been  added,  and  until  all  the  ingredients  are  well 
incorporated  together.  It  may  now  be  poured  into  buttered 
tins,  surrounded  by  paper,  filling  them  about  three  parts  full, 
and  sprinkling  a  few  currants  at  the  top  of  each.  The  whole 
mixing  should  be  completed  as  rapidly  as  possible,  and  the 
cakes  immediately  put  into  a  slow  oven.  To  know  when  it  is 
done,  thrust  a  small  wooden  skewer  into  it ;  if  dry  when  taken 
out,  the  cake  is  done ;  if  sticky,  it  must  be  baked  longer.  4.  Beat 
one  pound  of  butter  in  an  earthen  pan  until  it  is  like  a  fine  thick 
cream,  then  beat  in  nine  whole  eggs  till  quite  light ;  put  in  a 
glass  of  brandy,  a  little  lemon-peel  shred  fine,  then  work  in  one 
and  a  quarter  pounds  of  flour ;  put  it  into  a  hoop  or  pan  and 
bake  it  for  an  hour.  A  pound  plum  cake  is  made  the  same, 
with  putting  one  and  a  half  pounds  of  cleaned  washed  currants 
and  half  a  pound  of  candied  lemon-peel. 

POTATO  JELLY. 

To  obtain  this  jelly  in  perfection,  let  a  potato  be  washed, 
peeled,  and  grated;  throw  the  pulp,  thus  procured,  into  a  jug 
of  water,  and  stir  it  well.  Pass  the  mixture  of  pulp  and  water 
over  a  sieve,  and  collect  the  water  which  passes  through  into  a 
basin.  Let  this  stand  for  a  few  minutes,  and  sufficient  quantity 
of  starch  will  have  fallen  for  the  purpose  required.  Pour  off  the 
water,  and  then  keep  stirring  up  the  starch  at  the  bottom  of  the 
basin,  while  boiling  water  is  being  poured  upon  it,  and  it  will 
soon  and  suddenly  pass  to  the  state  of  a  jelly.  The  only  nicety 
required  is  to  be  careful  that  the  water  is  absolutely  boiling, 
otherwise  the  change  will  not  take  place.  It  does  not  require 


40  NEW  AMEEICAN  HOME  COOK  BOOK. 

more  than  eight  minutes  to  change  a  raw  potato  into  a  basinful 
of  most  excellent  jelly,  which  has  only  to  be  seasoned  with  a 
little  sugar,  nutmeg  and  white  wine,  to  please  the  most  fastidious 
palate. 

RAISINS. 

To  stone  raisins  easily,  pour  boiling  water  over  them  and 
drain  it  off;  this  loosens  the  stones,  and  they  come  out  clean 
and  with  ease. 

ANGELS  ON  HORSEBACK. 

Place  a  large  cooking  oyster  in  a  piece  of  fat  bacon,  tie  it  up 
with  cotton,  and  just  toast  it  for  a  moment  before  the  fire.  Serve 
on  a  piece  of  toast. 

POUNDED  POTATOES-IRISH  WAY. 

Peel  a  sufficient  quantity  of  potatoes  while  raw,  after  having 
been  well  washed ;  pick  out  all  discolored  bits,  eyes,  etc. ;  put 
them  into  cold  water ;  when  boiled — that  is,  when  they  break 
on  a  fork  being  stuck  into  them — drain  them,  scatter  a  handful 
of  salt  over  them,  cover  with  a  clean  dry  cloth,  and  let  the 
saucepan  stand  on  the  range  or  hob  until  they  are  well  steamed  ; 
take  off  the  saucepan,  set  it  on  the  floor,  and  with  a  wooden  in- 
strument, called  in  Ireland  a  "  beetle,"  pound  them  well ;  add  a 
good  lump  of  butter — a  couple  of  ounces — and  about  half  a  pint 
of  sweet  milk,  added  by  degrees ;  pound  until  the  potatoes  are 
quite  smooth  ;  then  set  the  saucepan  back  on  the  range  to  re- 
heat thoroughly  before  dishing. 

TAPIOCA  JELLY. 

Take  four  tablespoonfuls  of  tapioca,  rinse  it  thoroughly,  then 
soak  it  five  hours,  in  cold  water  enough  to  cover  it.  Set  a  pint 
of  cold  water  on  the  fire ;  when  it  boils,  mash  and  stir  up  the 
tapioca  that  is  in  the  water  and  mix  it  with  the  boiling  water ; 
let  the  whole  simmer  gently,  with  a  stick  of  cinnamon  or  mace. 
When  thick  and  clear,  mix  a  couple  of  tablespoonfuls  of  white 
sugar,  with  half  a  tablespoonful  of  lemon-juice  and  half  a  glass 
of  white  wine ;  stir  it  into  the  jelly.  If  not  sweet  enough,  add 
more  sugar,  and  turn  the  jelly  into  cups. 


NEW  AMERICAN  HOME  COOK  BOOK.  41 

GINGERBREAD  NUTS. 

Take  one  pound  flour,  half  a  pound  treacle,  half  a  pound 
sugar,  a  quarter  pound  butter,  half  ounce  ground  ginger,  six- 
teen drops  essence  of  lemon,  potash  the  size  of  a  nut,  dissolved 
in  a  tablespoonful  of  hot  water ;  mix  all  together.  Butter  a 
baking-tin,  and  drop  the  mixture  on  it  in  lumps  the  size  of  a 
walnut,  a  good  distance  apart.  Bake  in  a  moderate  oven. 
Keep  in  tins  closely  covered. 

VEAL  BROTH. 

Stew  a  knuckle  of  veal  of  four  or  five  pounds  in  three  quarts 
of  water,  with  two  blades  of  mace,  an  onion,  a  head  of  celery, 
and  a  little  parsley,  pepper  and  salt;  let  the  wholo  simmer 
very  gently  until  the  liquor  is  reduced  to  two  quarts  ;  then  take 
out  the  meat,  when  the  mucilaginous  parts  are  done,  and  serve 
up  with  parsley  and  butter.  Add  to  the  broth  either  two 
ounces  rice,  separately  boiled,  or  of  vermaceli  ;  put  in  only  long 
enough  to  be  stewed  tender.  Dish  the  knuckle  separately,  and 
serve  it  with  parsley  and  butter. 

TO  PRESERVE  BUTTER. 

Melt  it  in  an  earthen  vessel,  surrounded  with  warm  water ; 
skim  the  butter  until  clear,  and  pour  the  pure  portion  off  into 
pots,  which  should  be  filled  to  the  top  and  closely  covered.  A 
little  salt  may  be  added  before  pouring,  and  should  be  stirred 
in,  afterwards  allowing  the  butter  to  clear.  Or,  mix  two  ounces 
of  salt  with  one  ounce  each  of  saltpetre  and  white  sugar ;  add 
one  ounce  of  this  mixture,  in  fine  powder,  to  each  pound  of 
butter,  working  it  well  in.  The  butter  must  not  be  used  for  a 
month,  and  the  pots  containing  it  must  be  filled  to  the  brim. 

NORWICH  BISCUITS. 

Take  six  pounds  of  flour,  eight  or  ten  ounces  of  butter,  and 
one  quart  of  milk.  A  little  sugar  may  be  added,  but  it  is  not 
usually  employed.  Warm  half  of  the  milk  to  a  blood  heat,  then 
add  yeast  enough  to  make  it  slightly  bitter,  rub  into  this  about  one 
pound  of  the  flour,  and  put  it  in  a  warm  place.  It  will  soon  rise, 
and  after  a  little  time  fall  again.  Now  rub  the  butter  into  the 
flour  with  the  remaining  portion  of  the  milk  warmed  as  before. 
Add  it  all  to  the  sponge,  and  set  it  in  a  warm  place  to  rise  a 


42  NEW  AMERICAN  HOME  COOK  BOOK. 

second  time.  Separate  portions  of  this  dough,  which  should 
be  rather  stiff,  making  eighteen  or  twenty  pieces  from  a  pound 
of  dough ;  mould  them  into  a  round  ball  under  your  hands, 
place  them  on  slightly-buttered  tins,  from  two  to  three  inches 
asunder,  flatten  them  a  little,  and  stamp  them  with  a  docker. 
Prove  them,  and  bake  in  rather  a  cool  oven,  so  as  to  admit  of 
their  being  baked  through,  that  they  may  eat  short  and  crisp  ; 
if  they  should  not  be  sufficiently  dried  when  taken  out,  finish 
them  in  the  stove.  At  Norwich  they  are  baked  on  the  bottom 
of  the  oven.  These  biscuits  are  commonly  called  in  London 
milk  biscuits,  and  are  recommended  as  children's  food,  being 
supposed  to  be  made  without  butter.  Also  they  go  by  different 
names  in  some  parts  of  the  country,  as  fingers,  half-moons,  fancy 
biscuits,  and  tea  biscuits,  and  are  made  of  various  forms. 

MIXED  PICKLE. 

To  each  gallon  of  vinegar  allow  one-quarter  pound  bruised 
ginger,  one-quarter  pound  mustard,  one-quarter  pound  salt,  two 
ounces  mustard  seed,  one  and  a-half  ounces  turmeric,  one  ounce 
ground  black  pepper,  one-quarter  ounce  cayenne ;  cauliflowers, 
onions,  celery,  sliced  cucumbers.  Have  a  large  jar  with  a  tightly- 
fitting  lid,  in  which  put  as  much  vinegar  as  is  required,  reserv- 
ing a  little  to  mix  the  various  powders  to  a  smooth  paste.  Put 
into  a  basin  the  mustard,  turmeric,  pepper,  and  cayenne ;  mix 
them  with  vinegar,  and  stir  until  no  lumps  remain ;  add  all  the 
ingredients  to  the  vinegar  and  mix  well.  Keep  this  liquor  in  a 
warm  place  and  stir  thoroughly  every  morning  with  a  wooden 
spoon  for  near  a  month,  when  it  will  be  ready  for  the  vegetables 
to  be  added.  As  these  come  into  season  have  them  gathered  on 
a  dry  day,  and  after  merely  wiping  them  with  a  cloth  to  free 
them  from  moisture,  put  them  into  the  pickle.  The  cauliflowers 
should  be  divided  into  small  bunches.  Put  all  the  vegetables 
into  the  pickle  raw,  and  at  the  end  of  the  season,  when  the  vege- 
tables are  all  procured,  store  away  in  jars  and  tie  over  with  a 
bladder.  As  none  of  the  ingredients  are  boiled,  this  pickle  will 
not  be  fit  for  eating  for  several  months.  The  contents  must  be 
stirred  each  morning. 

WILD  DUCK. 

Wild  duck,  if  fishy,  and  the  flavor  is  disliked,  should  be 
scalded  for  a  few  minutes  in  salt  and  water  before  roasting.  If 
the  flavor  is  very  strong,  the  duck  may  be  skinned,  as  the  oil  of 


AMERICAN  HOME  COOK  BOOK.  43 

the  skin  is  the  objectionable  part.  After  skinning,  spread  with 
butter  and  thickly  dredge  with  flour  before  putting  in  a  very 
quick  oven. 

SCOTCH  CREAM. 

Put  skim  milk  over  night  in  a  tub  which  has  a  plug  at  the 
bottom,  and  put  this  tub  into  another  filled  with  hot  water.  In 
the  morning  take  out  the  small  tub  and  draw  off  the  thin  part 
of  the  milk,  until  the  thick  sour  cream  begins  to  come.  This 
process  requires  practice  as  to  the  heat  of  the  water ;  when  it 
succeeds,  skimmed  milk  yields  nearly  half  of  this  cream,  which 
is  eaten  with  sugar  as  a  delicacy.  It  is  only  distinguishable 
from  cream  by  its  taste. 

SHORT  BREAD. 

Take  one  and  a-quarter  pounds  of  flour,  half  a  pound  of  sugar, 
half  a  pound  of  butter,  three  eggs,  quarter  of  an  ounce  of  vola- 
tile salts,  and  a  little  essence  of  lemon.  Make  four  cakes  out  of 
five  ounces  of  dough,  mould  into  a  round  form,  then  roll  them 
out  into  an  oval  shape,  pinch  them  around  the  edges,  put  a  piece 
of  candied  lemon  peel  at  the  top,  and  bake  slowly. 

CELERY  WITH  WHITE  SAUCE. 

Trim  the  roots  and  cut  to  about  six  inches  three  heads  of 
celery,  wash  them  carefully,  tie  them  together  with  string  ;  put 
them  in  a  saucepan  with  an  onion,  a  blade  of  mace,  some  whole 
pepper,  salt,  and  sufficient  boiling  water  to  cover  them.  Let 
them  boil  till  quite  done,  then  drain  them,  remove  the  string, 
and  serve  with  the  following  sauce  over  them :  Melt  one  ounce 
butter  in  a  saucepan,  and  mix  with  it  a  dessertspoonful  of  flour, 
add  as  much  of  the  water  in  which  the  celery  was  boiled  as  is 
wanted  to  make  the  sauce,  put  salt  to  taste,  and  stir  in  off  the 
fire  the  yolk  of  an  egg,  beaten  up  with  the  juice  of  a  lemon  and 
strained. 

TO  BOIL  CODFISH. 

Crimped  cod  is  preferable  to  the  plain,  it  is  likewise  better  cut 
in  slices  than  cooked  whole ;  to  boil  it  well  have  the  water  ready 
boiling,  with  one  pound  of  salt  to  every  six  quarts ;  put  in  the 
fish,  draw  the  fish-kettle  to  the  corner  of  the  fire,  where  let  it 
simmer  slowly  from  twenty  minutes  to  half  an  hour ;  when  done, 


44  NEW  AMERICAN  HOME  COOK  BOOK. 

the  bone  in  the  centre  will  draw  out  easily ;  if  boiled  too  much 
it  will  eat  tough  and  stringy.  Should  the  fish  not  be  crimped, 
add  more  salt  to  the  water ;  it  will  cause  the  fish  to  eat  firmer. 
Oyster  sauce  and  plain  melted  butter  are  served  with  codfish. 

BATH  BUNS. 

Take  one  pound  of  flour,  to  one-third  of  it  add  in  a  hole  in 
the  centre  a  tablespoonful  of  yeast  and  a  teacupful  of  warm 
milk,  let  it  stand  for  an  hour  in  a  warm  place  to  rise.  When 
risen,  add  six  ounces  butter  and  four  eggs,  with  the  rest  of  the 
flour,  six  ounces  sugar  and  a  little  pounded  cinnamon  to  taste; 
mix  all  well  together,  cover  it  over,  and  let  it  rise  again.  Shape 
it  into  buns,  leaving  it  as  rough  as  possible,  sift  some  sugar  and 
a  few  comfits  on  the  top,  sprinkle  with  a  little  water,  and  bake 
in  a  moderate  oven  on  well-buttered  tins. 

NOYEAU. 

1.  Take  one  and  a-half  gallons  of  French  brandy,  six  ounces 
of  the  best  French  prunes,  two  ounces  of  celery,  three  ounces  of 
the  kernels  of  apricots,  nectarines,  and  peaches,  one  ounce  of 
bitter  almonds,  all  gently  bruised,  essence  of  orange  peel  and 
essence  of  lemon  peel,  each,  two  pennyweights;  and  half  a 
pound  of  loaf  sugar.  Let  the  whole  stand  ten  days  or  a  fort- 
night, then  draw  off,  and  add  to  the  clear  noyeau  as  much  rose 
water  as  will  make  it  up  to  two  gallons.  2.  Blanched  bitter 
almonds,  one  ounce ;  proof  spirit,  one  quart ;  lump  sugar,  one 
pound ;  dissolved  in  half  a  pint  of  water ;  digest  and  filter.  3. 
Bitter  almonds,  blanched,  three  ounces ;  coriander  seed,  quarter 
of  an  ounce  ;  cinnamon,  ginger,  and  mace,  of  each,  one  drachm  ; 
proof  spirit,  two  quarts;  white  sugar,  two  pounds  ;  dissolved  in 
one  and  a-half  pints  of  water.  Macerate  for  a  week,  and  fine 
down  with  quarter  of  an  ounce  of  alum.  4.  To  one  gallon 
spirits  of  wine  or  white  brandy  add  two  drachms  of  the  oil  of 
Seville  oranges,  four  pounds  of  apricot  and  peach  kernels.  Beat 
them  up  in  a  mortar  before  you  mix  them  with  the  brandy,  then 
put  them  into  it,  and  shake  them  up  two  or  three  times  a  day 
for  three  days ;  add  the  oil,  killed,  and  one  quart  of  cherry- 
juice.  5.  Instead  of  the  kernels,  put  for  the  above  quantity, 
half  an  ounce  of  the  oil  of  bitter  almonds ;  sweeten  and  color  to 
fancy.  Noyeau  must  never  be  drank  except  in  small  quanti- 
ties, on  account  of  the  poisonous  character  of  the  oil  of  the  ker- 
nels, and  from  which  ingredient  it  takes  its  flavor  and  name. 


NEW  AMERICAN  HOME  COOK  BOOK.  45 

COD'S  ROE  FRIED  IN  BATTER. 

Wash  the  roe  well ;  then  put  it  into  a  saucepan  on  the  fire, 
well  covered  with  salted  water,  to  which  has  been  added  a  little 
lemon-juice  or  vinegar.  Boil  for  ten  minutes  ;  drain,  and  leave 
it  to  get  cold  ;  then  cut  the  roe  into  slices  a  quarter  of  an  inch 
thick,  dip  the  slices  of  roe  into  batter,  and  fry  in  butter  until  of 
a  light  brown  color.  Serve,  garnished  with  fried  parsley  and 
with  slices  of  lemon.  Batter :  Beat  up  together  the  yolks  of  two 
eggs,  one  tablespoonful  of  olive  oil,  and  four  or  five  tablespoon- 
fuls  of  cold  water ;  amalgamate  with  this  three  tablespoonfuls 
of  fine  flour,  and  a  good  pinch  of  salt ;  beat  the  mixture  five  or 
ten  minutes,  adding  a  little  more  water,  if  too  thick.  Just  be- 
fore using  it,  stir  into  it  lightly  and  quickly,  the  whites  of  two 
eggs  whisked  to  a  froth. 

FRENCH  BEANS. 

Cut  the  ends  off'  the  beans,  string  them,  and  cut  them  in  pieces 
about  one  inch  long,  and  put  them  in  cold  water  with  a  little 
salt  in  it ;  put  in  a  saucepan  two  quarts  of  water,  a  heaping 
tablespoonful  of  salt,  a  teaspoonful  of  powdered  sugar ;  let  it 
boil,  and,  when  boiling,  throw  in  the  beans  ;  let  them  boil  hard 
till  they  sink  in  the  water ;  drain  through  a  colander,  and  put 
in  a  hot  dish ;  season  with  butter,  pepper  and  salt. 

BAKED  OR  STEWED  CALF'S  FOOT. 

Well  clean  one  calf's  foot,  and  either  stew  or  bake  it  for  three 
to  four  hours  in  one  pint  of  milk,  one  pint  of  water,  one  blade 
of  mace,  the  rind  of  half  a  lemon,  pepper  and  salt  to  taste.  An 
onion  and  a  small  quantity  of  celery  may  be  added,  if  approved. 
Half  a  teacupful  of  cream  stirred  in,  just  before  it  is  taken,  is  a 
great  improvement. 

FRICASSEE  OF  FOWL. 

Cut  a  fowl  or  chicken  into  eight  pieces  :  that  is,  the  two  wings 
and  legs,  dividing  the  back  and  breast  into  two  pieces  each  ; 
wash  well,  put  them  into  a  stewpan  and  cover  with  water,  season 
with  a  teaspoonful  of  salt,  a  little  pepper,  a  bunch  of  parsley, 
four  cloves,  and  a  blade  of  mace  ;  let  boil  twenty  minutes,  pass 
the  stock  through  a  sieve  into  a  basin,  take  out  the  pieces  of 
fowl,  trim  well ;  then,  in  another  stewpan,  put  two  ounces 


46  NEW  AMERICAN  HOME  COOK  BOOK. 

butter,  with  which  mix  a  good  spoonful  of  flour,  moisten  with 
the  stock,  and  put  in  the  pieces  of  fowl ;  stir  occasionally  until 
boiling,  skim,  add  twenty  button  onions,  let  simmer  until  the 
onions  are  tender,  when  add  a  gill  of  cream,  with  which  you 
have  mixed  the  yolks  of  two  eggs  ;  stir  it  quickly  over  the  fire, 
but  do  not  let  it  boil ;  take  out  the  pieces,  dress  upon  your  dish, 
sauce  over,  and  serve. 

BAKED  CALPS  HEAD. 

Boil  the  head  until  you  can  pick  out  all  the  bones,  and  keep 
the  water  the  head  is  boiled  in  ;  take  your  pieces  and  lay  them 
in  a  dish,  having  cut  them  small;  use  some  salt,  pepper,  a  little 
parsley,  a  grate  of  nutmeg,  a  small  piece  of  butter  and  some  dry 
breadcrumbs,  say  a  teacupful  of  the  latter;  moisten  it  all  with 
some  of  the  water  the  head  has  been  boiled  in ;  put  in  a  baking- 
dish,  and  let  it  bake  half  an  hour ;  take  the  yolks  of  two  eggs, 
and  make  a  sauce  with  the  boiled  liquor ;  make  soup  of  the  rest 
of  the  liquor. 

BEEFSTEAK  STEWED  WITHOUT  WATER. 

Get  three  pounds  or  four  pounds  rumpsteak,  cut  about  an 
inch  thick  ;  put  one  ounce  of  butter  in  a  frying-pan  large  enough 
to  hold  your  steak,  and  let  the  butter  melt  without  browning ; 
wash  the  steak  quickly  in  cold  water,  and  put  it  in  the  frying- 
pan,  covering  closely.  As  soon  as  it  is  thoroughly  heated,  season 
with  a  teaspoonful  of  salt  and  a  saltspoonful  of  white  pepper ; 
then  push  the  pan  back  on  the  stove  where  it  will  simmer — not 
boil — keeping  it  covered  all  the  time,  and  a  weight  on  the  cover. 
It  will  be  found  to  be  cooked  and  perfectly  tender  in  an  hour 
and  a  half  Put  on  a  hot  dish,  and  add  half  a  teacupful  of  to- 
mato or  two  tablespoonfuls  of  walnut  catsup  to  the  gravy  in  the 
pan,  and  pour  it  over  the  steak. 

BAKED  BEEF  TEA. 

Cut  one  pound  fleshy  beef  into  small  pieces ;  take  away  all 
the  fat,  and  put  into  a  baking-jar  with  half  a  pint  of  water  and 
half  a  saltspoonful  of  salt.  Cover  the  jar  well,  and  place  it  in  a 
warm  but  not  hot  oven,  and  bake  for  three  or  four  hours ;  it 
should  be  strained,  and  kept  in  a  cool  place  until  wanted.  It 
may  also  be  flavored  with  an  onion,  a  clove,  and  some  sweet 
herbs  if  the  invalid  is  strong  enough  to  take  them. 


NEW  AMERICAN  HOME  COOK  BOOK.  47 

MINCED  CHICKEN  OR  MUTTON  WITH  EGGS,  FOR 
INVALIDS. 

Take,  if  chicken,  some  of  the  white  meat  from  the  breast,  and 
remove  all  skin  and  outside  parts  ;  if  mutton,  an  underdone  slice 
or  two  from  the  leg,  saddle,  or  loin  ;  mince  it  very  finely  ;  put 
it  into  a  stewpan  with  a  little  very  good  strong  gravy  or  beef  tea, 
free  from  fat ;  flavor  it,  if  liked,  with  a  few  herbs  and  spices,  and 
simmer  gently  until  quite  hot,  but  not  boiling  ;  then  thicken  it 
with  a  little  bntter  and  flour,  and  season  to  taste  with  pepper 
and  salt.  Put  this  mince  on  a  small  dish,  and  serve  on  the  top 
of  a  nicely-poached  egg. 

PLAIN  CAKE. 

To  two  pounds  of  flour  add  half  a  pound  of  beef-dripping  or 
bacon-fat,  half  a  pound  of  sultanas,  four  ounces  of  moist  sugar, 
one  ounce  of  lemon-peel,  a  little  salt.  Let  the  flour  be  dried, 
then  rub  into  it  the  dripping,  taking  care  that  both  are  well 
mixed  and  free  from  lumps  ;  shred  the  lemon-peel  finely,  and 
add  with  the  salt,  sugar  and  sultanas,  these  latter  being  thor- 
oughly freed  from  the  stalks  and  gritty  matter.  Rub  all  to- 
gether ;  make  a  hole  in  the  centre  of  *the  mass,  and  pour  in  a 
tablespoonful  of  fresh  brewers'  yeast ;  then,  with  warm  water, 
mix  the  whole  well  till  it  is  of  the  consistence  of  moist  dough ; 
well  cover,  and  stand  in  a  warm  place  to  rise,  then  bake  in  tins. 
This  quantity  will  make  two  large  cakes,  each  of  which  will 
take  an  hour  and  a  half  to  bake  in  a  moderate  oven.  If  yeast 
is  not  procurable,  a  tablespoonful  of  Berwick's  baking-powder 
may  be  substituted ;  then  the  cake  may  be  at  once  put  into  the 
tins  and  consigned  to  the  oven. 

COLLEGE  PUDDING. 

Take  eight  ounces  breadcrumbs,  eight  ounces  suet,  eight 
ounces  currants,  one  ounce  citron-peel,  one  ounce  orange-peel, 
a  little  sugar  and  nutmeg,  three  eggs  beaten,  yolks  and  whites 
separately,  and  a  glass  of  brandy.  Mix  well,  and  shape  them 
into  balls ;  rub  them  over  with  egg  and  roll  them  in  flour.  Fry 
a  nice  brown  in  boiling  butter  or  lard,  and  drain  them  on  blot- 
ting-paper ;  or,  they  may  be  put  into  small  molds  and  baked  in 
the  oven.  In  either  case,  serve  with  wine  or  brandy  sauce. 


48  NEW  AMERICAN  HOME  COOK  BOOK. 

SAVORY  RICE. 

Chop  an  onion  very  tine,  and  fry  it  in  butter  till  it  be  of  a 
gold  color ;  then  stir  in  a  teacupful  of  rice ;  let  it  cook  in  the 
butter  for  a  few  minutes,  stirring  all  the  time;  then  add  one 
pint  of  good  gravy,  and  let  it  simmer  slowly.  When  nearly 
cooked,  put  a  little  grated  nutmeg,  Parmesan  cheese,  salt  and 
pepper,  to  taste.  Mix  it  up  well,  and,  when  thoroughly  donev 
let  it  stand  a  few  minutes  before  the  fire,  and,  just  before  serving, 
stir  in  a  small  piece  more  of  butter.  Serve  garnished  with  cro- 
quettes of  any  kind  of  meat,  with  stewed  tomatoes — tinned — or 
with  slices  of  fried  bacon. 

MUTTON  MINCED. 

Take  some  slices  of  cold  mutton,  about  one-quarter  of  a  pound, 
free  them  entirely  from  fat,  gristle  and  outside  parts,  and  mince 
them  very  finely  ;  melt  a  small  piece  of  butter  in  a  saucepan, 
and  stir  into  it  a  tablespoonful  of  flour ;  keep  stirring  till  it  gets 
brown,  then  add  half  a  pint  of  good  stock,  some  powdered  sweet 
herbs,  pepper  and  salt  to  taste,  and  the  minced  meat;  keep 
on  stirring  till  the  mixture  is  quite  hot,  add  a  little  chopped 
parsley,  then  work  into  the  mixture  the  yolks  of  one  or  two  eggs 
beaten  up  with  a  little  4emori-juice.  Serve  within  a  wall  of 
mashed  potatoes,  or  rice  plainly  boiled  or  dressed  with  tomato 
sauce. 

RICE. 

Boil  the  rice  fifteen  minutes  in  salted  water ;  then  turn  off  the 
water,  and  pour  in  a  little  milk  ;  let  it  simmer  gently  till  the 
rice  is  soft ;  then  let  it  stand  where  it  will  not  burn  for  ten  min- 
utes, in  order  to  evaporate  the  milk,  so  that  the  particles  of  rice 
may  be  dry  ami  separate  from  each  other.  May  be  eaten  with 
fruit  sauce,  or  a  little  sugar  or  syrup,  or  as  it  is. 

SLICED  POTATOES, 

Boil  eight  large  potatoes  in  their  skins,  and  let  them  cool. 
When  cold,  peel  them  and  cut  them  into  thick  slices  ;  put  into  a 
stewpan  two  ounces  of  butter  in  a  thin  slice,  and  when  it  is 
melted,  add  a  teacupful  of  well-seasoned  stock  or  gravy,  a  tea- 
spoonful  of  finely-chopped  parsley  and  a  teaspoonful  of  mixed 
pepper  and  salt.  Stir  these  well  together  over  the  fire  till  hot, 


NEW  AMERICAN  HOME  COOK  BOOK.  49 

add  the  potatoes,  simmer  five  minutes,  stir  in  the  juice  of  a 
lemon,  and  serve  hot. 

POTATO  RIBBONS. 

Cut  the  potatoes  into  slices  rather  less  than  an  inch  thick,  free 
them  from  the  skins,  and  pare  round  and  round  in  very  long 
and  thin  ribbons ;  place  them  in  a  pan  of  cold  water,  and,  a 
short  time  before  they  are  wanted  on  the  table,  drain  them  from 
the  water.  Fry  them  in  hot  lard  or  good  dripping  until  they 
are  quite  crisp  and  browned ;  drain  and  dry  them  on  a  soft 
cloth,  pile  them  on  a  hot  dish,  and  season  them  with  salt  and 
cayenne  in  fine  powder. 

POTATO  PIE. 

Have  ready  a  rich  crust,  lay  in  the  pie-dish  slices  of  boiled 
sweet  potato  and  thin  slices  of  a  mellow  apple,  then  spread 
thickly  sugar  and  butter ;  cover  with  a  crust,  and  bake  nicely. 

CHICKEN  AND  HAM  PIE. 

Season  some  slices  of  boiled  ham,  lay  them  on  a  puff-paste 
about  half  an  inch  thick  ;  then  season  some  pieces  of  chicken 
and  place  them  on  the  ham,  with  the  yolks  of  some  hard  eggs  ; 
cover  these  with  more  slices  of  ham,  season  as  before,  put  some 
gravy  in,  and  put  a  puff-crust  on  the  top,  and  bake  it  thoroughly. 
If  to  be  eaten  hot,  more  gravy  may  be  added  when  done. 

CONSOME  A  LA  REGENCE. 

Ingredients :  Four  pounds  lean  beef,  three  onions,  three  car- 
rots, one  turnip,  a  small  bunch  of  sweet  herbs,  a  sprig  of  parsley, 
some  seasoning,  a  little  soy,  a  bunch  of  watercresses,  the  whites 
of  five  eggs,  and  four  quarts  of  water.  Cut  the  onions,  carrots 
and  turnip  into  thin  slices  and  lay  them  in  the  bottom  of  a  stew- 
pan  ;  cut  the  beef  into  small  pieces  and  lay  on  the  top  of  the 
vegetables  ;  place  on  the  stove,  and  allow  to  cook  gently  one 
hour  ;  then  add  four  quarts  of  water  ;  let  it  come  to  the  boil, 
take  off  the  scum  as  it  rises ;  when  entirely  free  from  scum,  add 
a  little  soy,  a  bunch  of  sweet  herbs,  and  a  little  parsley,  some 
Seasoning,  and  let  simmer  gently  three  hours.  Lightly  butter  a 
tin  mould,  put  in  it  the  whites  of  five  eggs,  cover  the  mould  with 

p 


50  NEW  AMERICAN  HOME  COOK  BOOK. 

paper,  and  place  in  a  stewpan  with  a  little  boiling  water ;  cook 
until  the  whites  are  quite  firm  ;  when  cooked,  cut  the  whites  into 
small  squares  ;  keep  warm  until  wanted.  Throw  the  leaves  of  a 
bunch  of  watercresses  into  boiling  water  to  blanch  for  one 
minute,  then  drain  on  a  cloth ;  strain  the  soup  through  a  fine 
cloth,  take  off  any  fat  that  remains,  with  a  sheet  of  white  paper 
laid  lightly  on  the  top ;  allow  it  to  boil,  pour  in  the  tureen, 
throw  in  the  whites  of  eggs  and  the  blanched  watercresses ;  serve 
immediately. 

WHITE  SOUP  A  LA  BEATRICE. 

Ingredients :  One  fowl,  one  pound  veal,  one  onion,  a  little 
celery,  one  carrot,  some  seasoning,  three  quarts  of  water,  one 
quart  of  milk,  one  gill  of  cream,  two  blades  of  mace,  four  ounces 
of  lean  ham,  one  tin  of  preserved  green  peas,  and  a  little  roux. 
Cut  the  fowl  and  veal  into  pieces,  place  them  in  a  stewpan  with 
the  vegetables  cut  into  slices,  add  some  seasoning,  two  blades  of 
mace,  and  three  quarts  of  water  ;  let  boil,  take  off  the  scum,  and 
let  simmer  four  hours  ;  strain  off  the  gravy  from  the  fowl  and 
veal,  add  to  it  one  quart  of  milk,  a  gill  of  cream,  and  a  little 
roux  ;  let  boil  to  the  consistency  of  cream,  strain  through  a  fine 
hair  sieve.  Place  in  the  tureen  one  tin  of  preserved  green  peas 
previously  made  hot,  and  four  ounces  of  lean  ham  cut  into  small 
diamonds ;  pour  the  boiling  soup  over  and  serve. 

SALMON  CUTLETS,  SWISS  SAUCE. 

Ingredients  :  Two  pounds  of  small  salmon,  a  little  anchovy 
sauce,  five  eggs,  some  breadcrumbs,  seasoning,  one  pint  of  stock, 
two  ounces  of  French  capers,  and  a  few  preserved  mushrooms,  a 
little  roux,  and  lard  for  frying.  Slit  the  salmon  down  the 
middle  with  a  sharp  knife,  take  out  the  bone  and  Irim  off  the 
skin,  and  cut  into  slices  one-third  of  an  inch  thick ;  whisk  up 
two  eggs,  add  a  little  anchovy  sauce  and  some  seasoning.  Well 
flour  the  cutlets,  dip  them  in  the  egg-mixture,  then  in  the 
bread  crumbs.  Ten  minutes  before  dinner-time,  have  ready 
some  boiling  lard  and  place  in  the  cutlets,  (a  few  at  a  time,)  and 
fry  a  golden  brown ;  when  cooked,  drain  on  some  paper  to 
absorb  the  fat.  Place  in  a  stewpan  one  pint  of  good  stock,  a 
tablespoonful  of  anchovy  sauce,  two  ounces  capers,  and  a  few 
mushrooms  chopped  fine,  a  little  pepper,  and  some  roux ;  let 
boil  ten  minutes,  then  whisk  in  three  eggs,  and  let  come  to  the 


NEW  AMERICAN  HOME  COOK  BOOK.  51 

boil.    Dish  the  cutlets  on  a  napkin  and  garnish  with  parsley, 
and  serve  the  sauce  in  a  tureen. 

SOLES  A  LA  BONNE  FEMME. 

Ingredients :  Four  soles,  one  onion,  a  little  vinegar,  a  little 
parsley,  a  little  thyme,  half  a  pint  of  stock  gravy,  some  season- 
ing, and  a  little  roux.  Chop  one  onion  and  a  little  parsley  very 
fine,  place  them  in  a  stewpan  with  half  a  pint  of  stock,  some 
seasoning,  a  little  finely-rubbed  thyme,  a  gill  of  vinegar,  and  a 
little  roux,  and  let  boil  five  minutes.  Cut  each  sole  into  three 
pieces,  well  wash  and  clean  them  in  lukewarm  salt  and  water, 
throw  them  into  cold  watei',  wipe  each  piece  dry  with  a  clean 
cloth,  then  place  them  in  a  stewpan,  pour  the  sauce  over  them, 
and  let  simmer  thirty  minutes,  occasionally  turning  them  with  a 
fishslice.  Send  to  table  on  a  hot  dish  garnished  with  croutons 
of  fried  bread. 


FILLET  OF  BEEF  A  LA  MOLDAVE. 

Ingredients:  About  five  pounds  fillet  of  beef,  three  onions, 
three  carrots,  a  few  allspice,  two  bay-leaves,  a  blade  of  mace, 
one  quart  of  stock  broth,  a  small  bunch  of  sweet  herbs,  four 
ounces  rice,  four  ounces  lean  ham,  one  tin  of  preserved  peas, 
and  some  mashed  potatoes.  Trim  the  fillet  of  beef  into  shape, 
place  the  trimmings  in  a  stewpan  with  three  carrots  and  three 
onions  cut  into  slices,  a  few  allspice,  two  bay -leaves,  a  blade  of 
mace,  a  small  bunch  of  sweet  herbs,  some  seasoning,  and  one 
quart  of  stock ;  lay  in  the  beef,  cover  with  buttered  paper,  place 
on  the  lid,  let  come  to  the  boil  on  the  fire,  then  place  the  stew- 
pan in  a  hot  oven  for  two  hours ;  when  cooked,  strain  off  the 
gravy,  take  off  the  fat,  and  reduce  to  half  a  pint  by  boiling ; 
boil  four  ounces  well-washed  rice  in  boiling  water  until  tender, 
drain  it  on  a  sieve,  and  keep  hot ;  make  hot  a  tin  of  preserved 
peas,  and  cut  four  ounces  lean  ham  into  small  squares ;  have 
ready  some  mashed  potatoes  ;  place  a  bed  of  mashed  potatoes 
on  a  hot  dish,  and  place  the  fillet  of  beef  on  the  top ;  put  round 
it  alternately,  in  little  heaps,  the  rice,  ham,  and  peas ;  pour  the 
boiling  gravy  over  it,  and  serve  very  hot. 


52  NEW  AMERICAN  HOME  COOK  BOOK. 

BOILED  CHICKENS,  MUSHROOM  SAUCE. 

Ingredients :  Two  large  or  three  small  chickens,  two  onions, 
two  blades  of  mace,  one  carrot,  one  bay-leaf,  one  pint  of  milk,  a 
tin  of  preserved  mushrooms,  some  seasoning  and  a  little  roux, 
some  slices  of  lean  ham.  Place  the  chickens  in  boiling  water, 
(enough  to  cover  them,)  add  a  blade  of  mace  and  one  onion  cut 
in  slices,  a  bay-leaf,  and  some  seasoning ;  let  boil  thirty-five 
minutes  ;  into  a  stewpan  put  one  pint  of  milk,  a  blade  of  maoe, 
one  onion  cut  in  slices,  some  seasoning,  and  a  little  roux  ;  let 
boil  twenty  minutes — (if  not  thick  enough,  add  a  little  more 
roux) — strain  through  a  sieve  or  metal  strainer  ;  into  the  sauce 
put  one  tin  of  preserved  mushrooms  cut  into  slices ;  when 
cooked,  take  out  the  chickens,  drain  them  in  a  clean  cloth,  plac«! 
on  a  hot  dish,  and  pour  the  sauce  over  them ;  garnish  with  a  few 
slices  G?  lean  ham. 

SWEETBREADS  AU  GRATIN. 

Ingredients  :  Three  heart  sweetbreads  generally  suffice  for  a 
dish  ;  four  ounces  butter,  one  onion,  one  carrot,  a  blade  of  mace, 
a  slice  of  bacon,  a  few  allspice,  one  pint  of  good  stock,  some  sea- 
soning, a  little  roux.  a  few  breadcrumbs,  and  some  mashed 
potatoes.  Steep  the  sweetbreads  in  cold  water  for  one  hour, 
then  place  them  in  warm  water,  and  blanch  ten  minutes  ;  trim 
them,  and  press  them  between  two  dishes,  with  a  weight  on 
them,  until  cold ;  cut  up  one  onion  and  one  carrot  into  slice*, 

Elace  them  in  a  stewpan  with  a  blade  of  mace,  a  slice  of  bacon,  a 
jw  allspice,  some  seasoning,  one  pint  of  stock  ;  lay  in  the  sweet- 
breads, cover  with  buttered  paper,  bring  to  the  boil  in  the  stovw,. 
then  place  in  the  oven  to  braise  for  one  hour  ;  mash  some  po- 
tatoes, place  them  on  a  hot  dish,  put  the  sweetbreads  on  the  toiu, 
strain  the  gravy  the  sweetbreads  were  braised  in,  take  off  th«s 
fat,  thicken  with  a  little  roux,  then  pour  a  little  of  the  sauc* 
over  the  sweetbreads  ;  cover  them  with  breadcrumbs,  then  poww 
some  more  sauce  over  them,  then  more  breadcrumbs  ;  give  therm 
another  coating,  place  a  piece  of  butter  on  each  sweetbread,  an<? 
then  place  them  in  a  hot  oven  for  twenty  minutes  to  brown  • 
serve  on  the  same  dish. 

CALVES'  FEET  A  LA  CINTRA. 

Ingredients :  Three  calves'  feet,  one  quart  of  milk,  one  onion, 
one  carrot,  a  bay-leaf,  some  seasoning,  a  little  roux,  four  eggs, 


NEW  AMERICAN  HOME  COOK  BOOK.  53 

two  lemons,  half  a  pint  of  lentils,  and  one  quart  of  stock.  Cut 
the  meat  off  the  feet  in  long  strips,  place  them  in  a  stewpan 
with  one  onion  and  one  carrot  cut  in  slices,  some  seasoning,  a 
bay-leaf,  one  pint  of  stock,  a  quart  of  milk,  and  let  boil  until 
tender ;  cook  half  a  pint  of  lentils  in  one  pint  of  stock  ;  when 
the  strips  of  calves'  feet  are  cooked,  strain  off  the  gravy  into  a 
stewpan,  add  a  little  roux  and  the  juice  of  two  lemons ;  let  it 
boil,  then  sharply  whisk  in  four  eggs,  and  keep  stirring  until  it 
boils  ;  place  the  strips  of  feet  on  a  hot  dish,  pour  the  sauce  over 
them,  and  lay  the  lentils  round  them ;  garnish  with  croutons  o» 
fried  bread. 

MUTTON  CUTLETS,  SARDINIAN  SAUCE. 

Ingredients :  About  three  pounds  best  end  neck  of  mutton, 
two  eggs,  some  breadcrumbs,  four  ounces  butter,  one  pint  of 
stock,  one  shalot,  a  little  parsley,  a  tin  of  preserved  mushrooms, 
eight  Spanish  olives  cut  in  quarters,  three  ounces  of  lean  harn, 
a  little  roux,  a  wineglassful  of  vinegar,  and  a  little  mushroom 
catsup.  Saw  off  the  chine  and  trim  the  mutton,  then  cut  out 
the  cutlets,  flatten  them  with  a  cutlet-bat  or  chopper  dipped  in 
cold  water,  trim  them  into  shape,  dip  them  in  two  eggs  beaten 
up  with  some  seasoning,  then  in  breadcrumbs ;  melt  a  little 
butter,  pour  it  into  a  frying-pan,  lay  in  the  cutlets,  and  place 
away  until  dinner-time.  Chop  one  shalot  and  a  little  parsley 
very  fine,  place  them  in  a  stewpan  with  some  seasoning  and  one 
ounce  butter;  let  fry  five  minutes;  pour  in  one  pint  of  stock, 
add  a  little  roux;  let  boil  ten  minutes,  then  add  one  tin  of  pre- 
served mushrooms  left  whole,  eight  Spanish  olives  cut  in  quar- 
ters, three  ounces  lean  ham  cut  in  small  squares,  the  vinegar 
and  mushroom  catsup  ;  let  simmer  gently  one  hour.  Ten  min- 
utes before  wanted,  fry  the  cutlets  a  light  brown,  let  them  drain 
on  a  piece  of  paper  before  the  fire,  to  absorb  the  butter ;  place 
them  in  a  circle  overlapping  one  another  on  a  bed  of  mashed 
potatoes  on  a  hot  dish,  and  pour  the  boiling  sauce  over  them. 
Serve  immediately. 

ROAST  DUCKLINGS. 

Cover  the  breasts  of  two  fine  ducklings  with  buttered  paper, 
bake  them  in  a  hot  oven  thirty-five  minutes;  when  cooked, 
place  them  on  a  very  hot  dish,  and  pour  over  them  some  good 
gravy  seasoned  and  colored  with  a  little  soy. 


&  tf  E\V  AMERICAN  liOME  COOK  BOOK. 

SALAD. 

Well  wash  and  pick  four  lettuces,  one  endive,  one  punnet  of 
small  salad  ;  free  them  from  water  by  swinging  them  in  a  cloth  ; 
cut  into  moderate-sized  pieces,  place  in  a  salad-bowl,  and  pour 
over  the  following  sauce  :  Mix  in  a  basin  the  yolks  of  two  eggs, 
a  little  mustard,  a  little  salt,  a  gill  of  olive  oil,  a  gill  of  vinegar, 
and  half  a  gill  of  cream;  stir  these  ingredients  well  together, 
and  pour  over  the  salad  ;  ornament  the  top  of  the  salad  with 
beet-root,  cucumber,  and  hard-boiled  eggs  cut  in  slices. 

MACARONI  AU  GRATIN. 

Ingredients :  One  pound  pipe  macaroni,  four  ounces  butter, 
some  seasoning,  half  a  pound  grated  cheese,  (Parmesan  and 
Cheddar,)  a  little  grated  nutmeg,  one  quart  of  milk,  and  a  few 
breadcrumbs.  Boil  one  pound  macaroni  in  a  quart  of  milk 
until  tender,  pour  off  the  milk,  and  gently  mix  in  the  stewpan 
with  the  macaroni  some  seasoning,  eight  ounces  grated  cheese, 
and  four  ounces  butter ;  place  in  a  deep  dish  or  shallow  pie- 
dish,  grate  a  little  nutmeg  over  it,  and  lightly  cover  the  top 
with  breadcrumbs  ;  place  in  a  hot  oven  to  brown,  and  serve  im- 
mediately. 

PINE  SOUFFLE' 

Ingredients :  One  pint  of  milk,  four  ounces  butter,  five  ounces 
flour,  five  ounces  powdered  white  sugar,  five  eggs,  and  a  small 
tin  of  preserved  pineapple.  Into  a  stewpan  put  one  pint  of 
milk  and  four  ounces  butter ;  allow  it  to  boil,  then  stir  in  the 
flour,  and  mix  into  a  smooth  compact  paste  ;  let  the  paste  get 
nearly  ccld,  crush  the  pineapple  with  five  ounces  sugar  in  the 
mortar,  then  stir  it  in  the  paste,  add  the  yolks  of  five  eggs,  and 
well  mix  them  in  with  a  wooden  spoon  ;  whisk  up  the  five 
whites  to  a  firm  snow,  and  stir  lightly  in  the  paste  mixture  ; 
turn  in  a  well-buttered  souffle'-basin,  place  a  band  of  paper 
round  it,  and  bake  in  a  good  oven  one  hour.  When  required 
for  table,  take  off  the  paper  band,  put  a  folded  napkin  round  it, 
and  send  to  table  immediately. 

ASPARAGUS  WITH  BROWNED  BUTTER. 

Scrape  the  asparagus  quite  clean,  wash  it  in  a  pan  of  cold 
water,  tie  it  in  bundles  of  about  eighteen  to  twenty  in  each, 


NEW  AMERICAN  HOME  COOK  BOOK.  55 

keeping  all  the  heads  turned  the  same  way  ;  cut  the  stalks  even, 
leaving  them  about  seven  to  eight  inches  in  length  ;  put  the 
asparagus  in  hot  water,  with  a  small  handful  of  salt  in  it,  to  boil 
for  about  twenty-five  minutes,  and,  when  done,  drain  carefully 
upon  a  napkin,  to  avoid  breaking  off  the  heads  ;  dish  on  a 
square  piece  of  toasted  bread,  and  pour  over  the  following: 
Place  in  a  stewpan  three  ounces  fresh  butter,  a  little  seasoning 
and  grated  nutmeg  ;  place  on  the  stove,  and  let  boil  until  it 
assumes  a  light  golden  brown ;  (take  care  not  to  let  it  burn) 
then  pour  over  the  asparagus,  and  serve  very  hot. 

SAVORY  POT. 

Take  the  pieces  of  cold  meat  and  cut  them  to  the  size  of  dice, 
lay  them  in  a  pie-dish,  and  sprinkle  over  them  a  little  pepper, 
salt,  and  two  chopped  onions ;  add  two  cloves,  a  teaspoonful  or 
two  of  dry  sage,  or  a  small  bunch  of  sweet  herbs.  Thicken 
about  a  teacupful  of  thin  stock  with  a  little  flour,  and  pour  over, 
then  cover  all  with  potatoes  cut  in  thick  slices,  and  bake  for  an 
hour.  The  potatoes  should  be  half  boiled  first.  This  is  a  very 
economical  dish,  and  is  as  nice  cold  as  hot. 

BEEF  STEAK  WITH  MACARONI. 

One  pound  beef  steak  cut  half  an  inch  thick,  well  beaten  with 
a  rolling-pin  ;  one  onion  sliced  and  put  into  a  frying-pan  with 
one  ounce  of  dripping,  and  fried  a  nice  brown  color  ;  take  three 
ounces  of  macaroni  and  put  into  some  boiling  water  and  a  little 
salt,  and  boil  for  ten  minutes  ;  put  a  cup  of  hot  water  on  a  piece 
of  crust  of  bread  made  very  brown,  and  let  it  stand  ten  minutes, 
then  pour  the  water  on  to  the  onion  and  keep  hot  until  the 
meat  is  done ;  now  sprinkle  the  steak  with  pepper,  salt  and 
flour,  and  put  in  a  frying-pan  over  a  good  fire  ;  in  five  minutes 
turn  the  meat  and  fry  five  minutes  on  the  other  side  ;  take  it  up, 
pour  the  onion  into  the  pan  and  make  quite  hot ;  add  a  spoon- 
ful of  catsup  and  pour  over  the  steak,  and  put  the  macaroni 
round.  This  is  a  most  excellent  dish. 

BRAISED  STEAK  A  LA  LOTTA. 

One  pound  of  lean,  tender  beef  steak  fried  lightly  in  a  little  drip- 
ping ;  fry  with  it  an  onion,  four  ounces  weight,  cut  small ;  drain 
them  from  the  fat  and  put  into  a  baking-dish  or  jar,  with  half 


56  NEW  AMERICAN  HOME  COOK  BOOK. 

pint  of  water  ;  add  a  grated  carrot,  a  small  one  ;  pepper  and  salt 
and  four  cloves ;  tablespoonful  Yorkshire  relish,  same  quantity 
of  vinegar,  a  small  lump  of  sugar ;  stew  slowly  until  tender, 
about  one  and  a-half  hours ;  thicken  with  browned  flour,  or,  if 
preferred,  a  tablespoonful  of  rice  added  as  soon  as  the  gravy 
begins  to  simmer ;  a  few  drops  of  browning  or  a  little  browning 
salt  improves  it. 


BRAISED  STEAK  A  LA  CONEY  ISLAND. 

Take  one  pound  steak,  fry  in  a  little  butter  to  a  rich  brown, 
then  put  it  into  a  saucepan  well  covered  with  water,  and  add  the 
following  ingredients :  One  onion  chopped  rather  fine ;  two 
carrots,  ditto  ;  two  turnips,  ditto  ;  one  blade  of  mace,  a  touch  of 
nutmeg,  one  clove,  pepper  and  salt  to  taste  ;  simmer  gently  for 
two  hours  ;  thicken  with  a  tablespoonful  of  flour  ;  have  ready  a 
hot  dish,  on  which  strew  a  little  chopped  parsley  ;  pour  over  the 
steak  and  serve. 


BEEF  STEAK,  LONG  BRANCH  STYLE. 

Cut  one  pound  steak  off  either  rump  or  sirloin  of  beef,  (you 
may  leave  it  whole  or  divide  into  nice  pieces,)  dip  in  salad  oil, 
and  put  aside  for  a  few  hours,  until  it  is  required ;  then  broil 
over  a  clear  fire,  and  serve  with  sauce  made  as  follows  :  Put  a 
piece  of  butter,  size  of  a  walnut,  in  a  saucepan,  with  some  finely- 
chopped  onion  and  parsley  ;  add  a  little  lemon-juice,  pepper  and 
salt ;  stir  on  the  fire  for  five  minutes,  and  serve  very  hot. 

While  congratulating  all  my  fair  correspondents  upon  their 
attempts  to  carry  oflf  the  prize,  and  regretting  my  inability  to 
give  many  of  them  more  substantial  reward  than  praise,  I  beg 
leave  to  present  to  them  my  own  recipe. 

STEAK  A  LA  DUCHESSE. 

Trim  the  steak,  making  it  into  a  fair  oval  or  round.  Cut  oft' 
altogether  not  less  than  a  quarter  of  a  pound.  Kun  all  that  is 
cut  off  through  a  mincing-machine  twice  ;  add  to  the  mince  an 
equal  amount  of  breadcrumbs,  an  uncooked  onion  chopped  very 
fine,  and  a  small  pinch  of  some  fine  herb  most  agreeable  to  the 


NEW  AMERICAN  HOME  COOK  BOOK.  57 

taste.  I  prefer  sage,  and  some  pepper  and  salt ;  mix  thoroughly, 
then  put  into  a  brazing-pan,  with  a  small  lump  of  butter,  and 
let  it  brown  well.  If  put  on  the  fire  about  five  minutes  before 
the  steak,  and  kept  well  stirred,  both  will  be  done  together. 
Take  one  egg,  a  tablespoonful  of  salad  oil,  a  tablespoonful  of 
white  wine  or  Taragon  vinegar,  a  little  mustard,  or  some  grated 
horseradish,  if  it  is  to  be  had ;  and  beat  up  the  whole  well. 
Heat,  but  do  not  boil :  this  in  a  little  saucepan.  When  the 
steak  is  broiled  sufficiently,  (it  should  not  be  overdone,)  put  into 
a  hot  dish,  place  the  mince  all  round  it,  and  if  mashed  potatoes 
are  served,  put  them  as  an  outer  wall  all  round  the  mince.  Just 
before  serving,  pour  the  sauce  gently  on  to  the  centre  of  the 
steak. 


STEAK  AUX  LEGUMES. 

Take  a  pound  of  steak,  not  top  fat,  cut  thick  ;  insert  a  sharp- 
pointed  knife  in  the  edge  and  divide  in  two,  with  the  exception 
of  a  small  space  round  the  edge.  The  steak  should  now  form  a 
sort  of  bag.  Care  should  be  taken  to  keep  the  external  opening 
as  small  as  possible.  Have  ready  two  small  onions  cut  in  slices 
and  fried  a  nice  brown ;  also  a  fried  mushroom  minced  finely. 
Put  the  onions  and  mushroom,  with  a  little  salt  and  pepper,  into 
the  opening  made,  (taking  care  to  preserve  the  original  shape 
of  the  steak,)  and  grill  over  a  clear  fire  for  five  or  seven  minutes, 
turning  with  the  tongs,  and  being  careful  to  catch  the  gravy. 
Take  a  carrot,  cut  it  in  slices  of  an  inch  long,  and  with  a  sharp 
knife  cut  each  of  these  as  if  peeling  them  round  and  round  in  a 
continuous  strip,  so  as  to  form  a  ribbon  ;  cut  a  turnip  in  tbe 
same  way.  Boil  these  carefully,  and  when  the  steak  is  suffi- 
ciently cooked,  put  it  on  a  hot  dish,  pour  over  it  the  gr*»vy,  and 
garnijh  with  ribbons  of  carrot  and  turnip. 

SOUP  A  LA  CONNAUGHT. 

Ingredients :  Five  pounds  lean  beef,  three  onions,  three  car- 
rots, one  head  of  celery,  a  little  parsley,  a  sprig  of  thyme,  two 
blades  of  mace,  a  few  allspice,  some  seasoning,  a  little  soy,  five 
quarts  of  water,  tin  of  preserved  peas,  two  ounces  rice,  and  four 
ounces  lean  ham.  Cut  up  the  onions,  carrots  and  celery  into 
pieces,  and  lay  them  on  the  "bottom  of  a  stewpan  ;  cut  the  beef 


68  NEW  AMERICAN  HOME  COOK  BOO& 

into  small  pieces,  and  place  on  the  top  of  the  vegetables  ;  sprinkle 
some  pepper  and  salt  over  it,  and  stand  it  on  the  stove  to  cook 
the  meat  for  about  one  hour,  then  add  five  quarts  of  water,  and 
let  it  boil ;  take  off  the  scum  as  it  rises,  and  add  half  a  pint  of 
cold  water,  a  little  soy,  a  little  parsley,  a  sprig  of  thyme,  a  few 
allspice,  and  two  blades  of  mace,  and  let  all  simmer  together  for 
four  hours ;  strain  the  soup  through  a  fine  cloth,  and  take  off 
any  remaining  fat  with  a  piece  of  paper  laid  lightly  on  the  soup. 
Cook  two  ounces  rice  in  boiling  water  until  tender,  make  a  tin 
of  peas  hot  by  standing  in  boiling  water,  and  cut  four  ounces 
lean  cooked  ham  into  very  fine  dice,  and  place  in  the  tureen 
with  the  rice  and  peas ;  pour  the  boiling  soup  over  them,  and 
serve  immediately. 

POTATO  SOUP  A  LA  CREWE. 

Ingredients :  Four  pounds  of  potatoes,  two  quarts  of  milk, 
one  onion,  one  head  of  celery,  two  blades  of  mace,  one  pound  of 
veal,  three  ounces  of  butter,  one  lemon,  one  quart  of  water,  a  gill 
of  cream,  and  some  seasoning.  Into  a  large  stewpan  put  three 
ounces  butter,  one  onion,  and  one  head  of  celery  cut  into  slices, 
one  pound  veal.  Place  the  stewpan  on  the  stove,  and  let  cook 
gently  for  twenty  minutes ;  peel  the  potatoes,  and  cut  them  into 
thin  slices,  and  place  in  the  stewpan  with  the  cooked  vegetables 
and  veal  ;  add  one  quart  of  water,  the  rind  of  one  lemon,  some 
seasoning,  and  two  quarts  of  milk,  and  let  it  simmer  gently  two 
hours  (occasionally  stirring  to  prevent  its  burning) ;  pass  the 
soup  through  a  fine  hair  sieve  into  a  clean  stewpan,  and  stand  it 
in  some  boiling  water  to  keep  hot ;  before  sending  to  table,  add 
a  gill  of  cream,  and  season  to  taste ;  send  with  the  soup  some 
small  croutons  of  fried  bread. 

FILLETS  OF  BRILL,  POLISH  SAUCE. 

Ingredients :  Four  fillets  of  brill,  two  lemons,  one  onion,  one 
carrot,  some  seasoning,  a  handful  of  parsley,  a  stick  of  horse- 
radish, a  little  anchovy  sauce,  one  ounce  sugar,  one  pint  of  stock, 
and  a  little  roux.  Cut  each  fillet  into  three  pieces,  and  lay 
them  in  a  well-buttered  baking-tin,  sprinkle  some  seasoning 
over  them,  and  squeeze  the  juice  of  two  lemons  over  them; 
cover  with  a  piece  of  buttered  paper,  and  bake  in  a  hot  oven 
twenty  minutes.  Into  a  stewpan  put  a  piece  of  butter  about  the 
size  of  a  walnut,  one  onion,  and  one  carrot  cut  into  slices,  and 


NEW  AMERICAN  HOME  COOK  BOOK.  59 

some  seasoning ;  place  on  the  stove  and  lightly  fry,  then  add  a 
little  anchovy  sauce,  one  pint  of  stock,  one  ounce  sugar,  and  a 
little  roux  ;  boil  all  together  for  twenty  minutes,  then  strain 
through  a  fine  hair  sieve  ;  to  the  sauce  add  a  handful  of  parsley 
blanched  and  chopped  very  fine,  and  one  horseradish  scraped 
very  fine  ;  let  the  sauce  boil  a  few  minutes  ;  dish  the  fillets  in  a 
circle  overlapping  one  another,  and  pour  the  boiling  sauce  over 
them,  and  serve  very  hot. 

DRESSED  SALMON,  ITALIAN  SAUCE. 

Ingredients:  Two  slices  of  middle  cut  of  salmon,  about  one 
and  a-half  pounds  to  two  pounds  in  weight  each,  three  onions, 
two  carrots,  two  blades  of  mace,  a  few  allspice,  two  shalots,  a  tin 
of  preserved  mushrooms,  one  bay-leaf,  a  sprig  of  thyme,  some 
seasoning,  a  little  parsley,  one  pint  of  stock,  and  a  little  roux. 
Cut  up  three  onions,  two  carrots,  (very  thin,)  and  place  them  in 
a  baking-dish  ;  add  a  few  allspice,  two  blades  of  mace,  and  some 
seasoning  ;  then  lay  the  slices  of  salmon  on  the  top  of  the  vege- 
tables, and  cover  with  a  piece  of  buttered  paper,  and  bake  in  a 
hot  oven  thirty  minutes.  Into  a  stewpan  put  one  pint  of  stock, 
a  sprig  of  thyme,  a  bay-leaf,  a  little  piece  of  carrot,  an  onion, 
and  a  little  roux ;  boil  together  twenty  minutes,  and  strain 
through  a  fine  hair-sieve.  Chop  very  finely  two  shalots,  and 
put  them  into  a  stewpan  with  two  ounces  butter,  and  let  them 
simmer  a  few  minutes  ;  then  add  a  tin  of  preserved  mushrooms 
chopped  fine,  and  a  little  finely-chopped  parsley  ;  let  all  simmer 
a  few  minutes,  then  pour  in  the  sauce,  add  seasoning  to  taste, 
and  a  little  soy  to  color  it  brown  ;  lift  the  slices  of  salmon  very 
carefully  on  to  a  hot  dish,  take  care  not  to  allow  any  of  the  vege- 
tables to  remain  on  them,  and  pour  the  boiling  sauce  over 
them  ;  then  squeeze  the  juice  of  a  lemon  over  them,  and  serve 
immediately. 

BOILED  CHICKENS,  BECHEMEL  SAUCE. 

Ingredients:  Two  chickens,  one  pint  of  milk,  one  onion,  one 
carrot,  a  stick  of  celery,  a  blade  of  mace,  some  seasoning,  a  little 
roux,  and  a  gill  of  cream.  Have  a  stewpan  large  enough  to 
hold  the  chickens,  put  in  half  an  onion,  half  a  carrot,  a  little 
piece  of  celery,  a  pinch  of  sugar,  the  same  of  salt,  and  then  lay 
in  the  chickens  ;  prick  them  all  over  the  breast  with  a  needle, 
and  cover  them  with  boiling  water,  and  boil  steadily  for  thirty- 


60  NEW  AMERICAN  HOME  COOK  BOOK. 

five  minutes.  Into  a  stewpan  put  one  pint  of  milk,  a  piece  of 
onion,  a  piece  of  carrot,  a  piece  of  celery,  a  blade  of  mace,  some 
seasoning,  and  a  little  roux,  enongh  to  thicken  it;  boil  twenty 
minutes,  and  strain  through  a  fine  hair  sieve ;  add  a  gill  of 
cream,  and  bring  to  the  boil ;  place  the  fowls  in  a  very  hot  dish, 
take  out  the  skewers,  and  wipe  away  any  moisture  with  a  clean 
napkin ;  then  pour  a  little  sauce  over  them,  and  garnish  with 
some  slices  of  lemon  and  green  parsley ;  serve  the  rest  of  the 
sauce  in  a  boat. 

BRAISED  HAM  A  LA  CINTRA. 

Ingredients :  A  Westphalia  or  York  ham,  about  ten  pounds 
in  weight,  (if  chosen  smaller,  they  are  drier,  and  eat  rough,) 
three  onions,  three  carrots,  one  head  of  celery,  two  bay-leaves,  a 
handful  of  parsley,  a  small  buncli  of  sweet  herbs,  some  season- 
ing, one  pound  rice,  four  ounces  butter,  a  little  tomato  sauce, 
some  breadcrumbs,  and  a  tin  of  preserved  green  peas.  Soak  the 
ham  for  twelve  hours,  then  scrape  it  clean,  and  trim  it ;  place 
it  in  a  braising-pan,  with  the  onions,  carrots  and  celery  cut  into 
small  pieces  ;  add  two  bay-leaves,  a  bunch  of  sweet  herbs,  some 
pepper,  and  a  handful  of  parsley  ;  cover  the  ham  with  cold 
water,  and  let  it  come  to  the  boil ;  then,  if  possible,  put  the  pot 
in  the  oven  and  braise  five  hours.  Chop  up  one  onion  and  a 
piece  of  celery  very  finely,  place  it  in  a  stewpan  with  four 
ounces  butter,  and  let  simmer  fifteen  minutes  ;  then  add  to  it 
one  pint  of  the  liquor  from  the  ham-braise,  free  from  fat,  one 
pint  of  water,  and  one  pound  rice  well  washed  and  picked,  and 
let  simmer  until  the  rice  is  tender  ;  then  add  a  small  bottle  of 
tomato  sauce  and  a  tin  of  preserved  green  peas ;  mix  all  gently 
together  and  set  on  the  stove  in  not  too  hot  a  place.  Take  the 
ham  out  of  the  braise,  then  trim  off  the  rind  and  rough  fat ; 
cover  it  with  brown  breadcrumbs,  put  a  frill  on  the  knuckle, 
and  place  the  ham  on  a  very  hot  dish,  and  place  the  rice  garni- 
ture round  it,  and  serve  very  hot. 

MUTTON  CUTLETS  A  LA  GOD1VEAN. 

Ingredients  :  Best  end  neck  of  mutton,  one  onion,  one  carrot, 
a  little  celery,  one  quart  of  stock,  some  seasoning,  one  tin  of 
preserved  mushrooms,  four  eggs,  half  a  pint  of  milk,  four  ounces 
flour,  four  ounces  lean  ham.  Trim  the  mutton  and  cut  out  the 


NEW  AMERICAN  HOME  COOK  BOOK.  61 

cutlets,  (twelve  in  number,)  cut  up  the  onion,  carrot  and  celery 
into  thin  slices,  and  place  them  in  a  stewpan ;  lay  in  the  cutlets 
in  a  circle  on  the  top  of  the  vegetables  ;  add  one  quart  of  stock 
and  some  seasoning,  and  let  simmer  forty  minutes ;  then  take 
the  cutlets  and  lay  them  on  some  clean  white  paper  and  place 
between  two  tins,  with  a  weight  on  the  top  to  press  them ;  when 
quite  cold,  trim  them  into  shape  and  place  in  the  larder  until 
ten  minutes  before  wanted.  Reduce  the  gravy  that  the  cutlets 
were  cooked  in  to  one-half  by  boiling,  take  off  the  fat,  and  add 
one  tin  of  preserved  mushrooms  and  four  ounces  cooked  lean 
ham  cut  into  small  squares,  and  let  simmer  together  twenty 
minutes.  Just  before  dinner-time,  mix  four  ounces  flour,  a  little 
milk  and  the  yolks  of  four  eggs  well  together  ;  add  some  season- 
ing ;  well  whisk  four  whites  of  eggs  into  a  firm  snow,  and  stir 
lightly  in  the  batter;  dip  the  cutlets  in  the  batter  and  drop 
them  into  a  stewpan  of  boiling  lard  or  dripping,  and  'fry  them  a 
light  golden  brown ;  when  fried,  drain  them  on  some  clean 
paper  to  absorb  the  fat ;  place  a  little  bed  of  mashed  potatoes  in 
a  hot  entre'e-dish,  and  dish  the  cutlets  in  a  circle,  overlapping 
one  another  on  it ;  pour  the  sauce  in  the  centre,  and  serve  **ery 
hot. 

BLANQUETTE  OF  VEAL  A  LA  REFORM. 

Infe/edients :  Veal,  mushrooms,  gherkins,  one  onion,  one 
carrot,  one  head  of  celery,  a  little  parsley,  some  seasoning,  one 
quart  of  stock,  a  little  roux,  two  eggs,  three  ounces  butter,  and 
half  a  pound  of  rice.  Take  a  piece  of  cold  roast  veal  and  cut  it 
into  scollops  about  an  inch  and  a  half  long  and  a  quarter  inch 
thick  ;  sprinkle  them  with  seasoning,  and  lay  them  in  a  stewpan 
with  a  tin  of  preserved  mushrooms  and  eight  gherkins  cut  into 
long  strips.  _  Cut  one  onion,  one  carrot,  one  head  of  celery  into 
small  pieces,  place  them  into  a  stewpan  with  one  quart  of  stock, 
a  little  parsley,  and  some  seasoning,  and  simmer  for  one  hour ; 
then  add  a  little  roux,  and  strain  through  a  fine  metal  strainer ; 
put  into  a  stewpan  three  ounces  butter  and  two  eggs,  and  whisk 
in  the  boiling  sauce;  let  come  to  the  boil,  and  pour  over  the 
scollops,  and  stand  it  in  not  too  hot  a  place  on  the  stove.  Well 
pick  and  wash  half  a  pound  of  rice,  throw  it  into  boiling  water 
with  a  pinch  of  salt,  and  boil  until  tender ;  then  strain  it  in  a 
hair  sieve  until  free  from  moisture,  and  while  still  hot  fill  a  but- 
tered mould  having  a  large  hole  in  the  centre,  turn  the  rice  out 
on  a  hot  dish,  and  fill  the  centre  with  the  scollops,  and  serve 
very  hot. 


62  NEW  AMEKICAN  HOME  COOK  BOOK. 

BEEF  OLIVES,  SHERRY  SAUCE. 

Ingredients  :  Two  pounds  rump  steak,  half  a  pound  sausages, 
a  little  parsley,  a  bunch  of  sweet  herbs,  one  onion,  one  carrot,  a 
few  allspice,  a  bay-leaf,  a  little  celery,  some  seasoning,  one  quart 
of  stock,  a  little  roux,  one  egg,  one  tin  of  preserved  mushrooms, 
and  some  mashed  potatoes.  Cut  the  steak  in  twelve  thin  slices, 
and  beat  them  very  thin  with  a  cutlet-bat  dipped  in  water,  and 
spread  them  with  a  farce  made  as  follows  :  Mix  together  half  a 
pound  sausages,  one  egg,  a  handful  of  parsley  chopped  very  fine, 
and  a  little  finely-rubbed  thyme  and  some  seasoning ;  then  roll 
them  up  and  tie  a  piece  of  string  round  them,  and  place  them  in 
a  frying-pan  with  a  little  butter,  and  fry  them  a  light  brown  aft 
over  ;  when  fried,  place  them  in  a  stewpan  with  a  small  bunch 
of  sweet  herbs,  one  onion,  one  carrot,  a  little  celery  cut  into 
pieces,  one  bay-leaf,  a  few  allspice,  and  a  quart  of  stock ;  let 
simmer  one  hour,  strain  off  the  gravy  and  thicken  it  with  a  little 
roux  ;  add  a  little  soy,  and  strain  through  a  fine  metal  strainer  ; 
add  a  tin  of  preserved  mushrooms  to  the  sauce,  and  bring  to  the 
boil ;  take  off  the  scum  as  it  rises.  Trim  the  olives  and  take  off 
the  string,  and  place  them  in  a  circle  in  a  bed  of  mashed  pota- 
toes, and  pour  the  boiling  sauce  over  them,  and  serve  imme- 
diately. 

GUINEA  FOWL. 

Ingredients:  Two  guinea  fowls,  a  piece  of  fat  bacon,  one 
onion,  half  a  pint  of  milk,  some  seasoning,  a  few  breadcrumbs,  a 
pint  of  good  stock,  and  two  bunches  of  watercresses.  Lard  the 
breasts  of  two  guinea  fowls,  and  roast  them  before  a  good  fire 
for  forty  minutes,  well  basting  them  with  butter  or  dripping ; 
make  bread-sauce  as  follows :  Boil  half  a  pint  of  milk,  put  in  one 
small  onion  stuck  with  cloves,  some  seasoning,  and  a  handful  of 
breadcrumbs,  and  let  boil  gently  ten  minutes;  take  out  the 
onion,  and  the  sauce  is  ready  ;  dish  the  fowls  in  a  hot  dish,  pour 
over  them  some  boiling  gravy,  and  place  round  them  two 
bunches  of  watercvesses,  and  serve  the  bread-sauce  in  a  boat. 

PLOVERS. 

Ingredients :  Five  plovers,  some  gravy,  five  pieces  of  toast,  a 
piece  of  fat  bacon.  Cover  the  breasts  of  the  plovers  with  thin 
slices  of  fat  bacon,  and  roast  for  twenty  minutes  before  a  sharp, 
dear  fire,  occasionally  basting  with  some  dripping  ;  place  some 


tf  EW  AMERICAN  SOME  COOK  BOOK.  63 

pieces  of  toast  under  them  to  catch  the  trail  whilst  roasting ;  put 
the  plovers  on  a  hot  dish,  take  out  the  skewers  and  pieces  of  fat 
from  off  them,  and  pour  some  melted  butter  over  them,  and 
place  the  pieces  of  trailed  toast  round  them  ;  serve  some  boiling 
gravy  in  a  sauce-tureen. 

CHEESE  FONOU. 

Ingredients  :  One  pint  of  milk,  five  ounces  butter,  some  sea- 
soning, five  ounces  flour,  six  ounces  Parmesan  cheese,  six  eggs. 
Into  a  stewpan  put  one  pint  of  milk  and  five  ounces  butter,  and 
some  seasoning,  and  let  it  boil  one  minute ;  then  add  five  ounces 
good  flour,  and  stir  on  the  fire  until  the  paste  leaves  the  stewpan 
quite  free ;  then  stir  in  the  yolks  of  six  eggs  and  six  ounces 
grated  Parmesan  cheese,  and  mix  well  together ;  whisk  up  the 
six  whites  to  a  strong  snow,  and  mix  lightly  in  the  batter  ;  place 
in  a  fondu  basin,  place  a  band  of  paper  round  it,  and  bake  in  a 
hot  oven  fifty  minutes  ;  serve  the  fondu  on  a  napkin. 

CHESTERFIELD  PUDDING. 

Ingredients  :  Four  ounces  butter,  six  ounces  sugar,  six  eggs, 
five  ounces  breadcrumbs,  four  ounces  flour,  three  ounces  sul- 
tanas, one  ounce  dried  cherries,  and  two  ounces  fine-chopped 
lemon-peel,  one  glass  of  brandy,  one  glass  of  port  wine,  the  rind 
of  one  lemon,  and  a  little  essence  of  almonds.  Slightly  warm 
the  butter  in  a  basin,  and  with  a  wooden  spoon  beat  to  a  cream ; 
then  beat  in  four  ounces  powdered  white  sugar,  and  add  one  egg 
at  a  time,  until  all  six  are  worked  in ;  then  stir  in  the  flour, 
breadcrumbs  and  fruit;  mix  lightly  all  together,  and  put  the  mix- 
ture in  a  buttered  mould  dusted  with  flour,  and  steam  two  hours ; 
when  cooked,  turn  the  mould  into  a  hot  dish,  and  pour  over  it 
the  following  mixture :  Melt  two  ounces  sugar  in  a  tablespoon- 
ful  of  water,  grate  in  the  rind  of  one  lemon,  and  add  one  glass 
of  brandy  and  the  same  of  port  wine.  Serve  the  pudding  very 
hot. 

MUSHROOMS  AU  GRATIN. 

Ingredients :  Mushrooms,  parsley,  ham,  butter,  gravy,  bread 
crumbs,  seasoning,  thyme,  and  four  eggs.  Cut  the  stalks,  and 
trim  the  edges  of  the  mushrooms,  (about  two  punnets  are  enough 
for  a  good  dish,)  and  fill  them  with  the  following  mixture : 
Chop  up  four  ounces  lean  ham  and  a  handful  of  parsley  very 


64  NEW  AMERICAN  HOME  COOK  BOOK. 

fine  ;  put  them  in  a  stewpan  with  one  ounce  butter  and  a  pinch 
of  flour,  some  seasoning,  and  a  little  finely-rubbed  thyme,  and 
place  on  the  fire  and  make  thoroughly  hot ;  then  stir  in  four 
eggs  until  the  mixture  forms  a  thick  custard.  When  the  mush- 
rooms are  filled,  place  them  in  a  shallow  stewpan  with  some 
butter  and  a  little  gravy,  cover  with  breadcrumbs,  and  place  in 
a  hot  oven  for  fifteen  minutes  to  gratinate ;  when  cooked,  dish 
them  up  in  a  heap  in  the  centre  of  a  hot  dish,  and  pour  some 
boiling  well-seasoned  gravy  round  them. 

DUCHESSE  LOAVES  WITH  APPLE  JELLY. 

Ingredients :  Half  a  pint  of  milk,  four  ounces  butter,  two 
ounces  sugar,  five  ounces  flour,  four  eggs,  and  a  little  rough 
sugar  candy.  Put  the  milk,  sugar  and  butter  into  a  stewpan  on 
the  fire,  and  as  soon  as  these  begin  to  boil,  stir  in  five  ounces 
flour ;  when  thoroughly  mixed,  add  three  eggs ;  incorporate 
these  with  the  paste.  This  paste  should  now  be  laid  out  with  a 
dessert  spoon  in  heaps  about  the  size  of  a  small  egg  ;  egg  them 
over  with  a  brush,  and  strew  a  little  coarsely-crushed  sugar- 
candy  over  them,  and  bake  them  in  a  moderate  oven  a  very 
light  color ;  when  baked,  make  an  incision  in  the  side  with  a 
sharp  knife,  and  put  in  them  a  little  apple  jelly.  Send  to  table 
on  a  napkin. 

CHERRY  JELLY. 

Ingredients :  Two  ounces  Nelson's  opaque  gelatine,  four 
lemons,  half  a  pound  sugar,  one  pint  and  a  half  of  water,  the 
whites  of  three  eggs,  half  a  glass  of  noyeau,  one  drop  of  essence 
of  almonds,  and  a  little  cochineal.  Soak  the  gelatine  in  the 
water  for  one  hour,  then  add  the  juice  of  four  lemons,  the  sugar, 
and  the  whites  of  three  eggs  whisked  in  a  little  cold  water ;  stir 
all  together  gently  over  the  fire  until  boiling  ;  let  it  settle  a  few 
minutes,  then  pass  through  a  flannel  jelly-bag,  pouring  it  back 
a  few  times,  until  quite  clear ;  then  add  half  a  glass  of  noyeau, 
one  drop  of  essence  of  almonds,  and  color  a  light  red  with  cochi- 
neal. Pour  into  a  mould  and  let  set ;  when  required,  dip  the 
mould  in  warm  water  for  a  few  seconds,  and  wipe  with  a  cloth 
and  turn  on  to  a  glass  or  silver  dish. 

EGYPTIAN  CREAM. 

Ingredients :    Half  a  pint  of  cream,  one  lemon,  half  a  glass 


NEW  AMERICAN  HOME  COOK  BOOK.  65 

of  noyeau,  one  ounce  isinglass,  a  little  cochineal,  half  a  pint  of 
clear  jelly,  the  same  as  the  foregoing  recipe.  Pour  the  clear 
jelly  into  a  plain  mould  and  let  it  set ;  when  set,  turn  it  out  on 
to  a'dish,  and  keep  very  cold.  Whisk  up  half  a  pint  of  cream 
very  stiff,  then  divide  it  uito  two  parts,  (one  flavor  lemon,  the 
other  noyeau,)  colored  with  cochineal ;  dissolve  one  ounce  isin- 
glass in  a  little  hot  water,  and  add  half  of  it  to  the  lemon  cream  ; 
well  whisk  in  with  a  little  finely -powdered  sugar,  and  pour  in 
the  mould  the  jelly  was  turned  out  of;  when  set,  turn  it  out  on 
to  a  dish,  then  sweeten  the  noyeau  cream,  add  the  dissolved 
isinglass,  and  set  in  the  mould  the  lemon  was  turned  out  of; 
then  cut  each  layer  into  six  pieces,  and  work  them  alternately 
back  into  the  mould  ;  pour  in  a  little  liquid  jelly  and  let  set ; 
turn  out  the  same  as  before  described. 

CROQUETTES  OF  POTATOES. 

Take  one  quart  of  finely-mashed  potatoes,  place  in  a  basin, 
season  with  pepper  and  salt  and  a  teaspoonful  of  parsley  chopped 
very  fine,  one  egg,  one  ounce  of  liquid  butter.  Beat  this  mix- 
ture well.  Flour  a  board  slightly,  divide  the  mixture  into 
small  portions,  shape  them  like  apples  and  pears.  Any  lady 
having  artistic  taste  can  model  these  beautifully  out  of  the  po- 
tato paste.  Egg  and  breadcrumb  the  croquettes,  place  in  a 
frying-basket  and  fry  for  four  minutes  ;  drain,  and  place  a  clove 
in  the  top  of  each  apple  and  pear,  and  a  small  stalk  of  parsley 
in  the  other  end  of  the  fruit.  This  is  a  very  pretty  dish. 

RISSOLES 

Are  portions  of  highly-seasoned  cooked  meat,  fish,  or  game, 
enclosed  in  pastry,  and  fried.  Very  good  rissoles  can  be  made 
by  using  a  small  quantity  of  tinned  meat.  Of  course  the  rissoles 
will  be  nicer  if  cold  roast  meat,  roast  fowl  or  game  is  used. 
Any  sort  of  cold  meat  will  do.  Season  the  meat  nicely,  and,  if 
it  is  not  very  juicy,  add  a  small  quantity  of  stock  to  it.  For  one 
dozen  rissoles,  take  one,  pound  cooked  meat  nicely  minced  and 
seasoned,  tablespoonful  of  stock  ;  mix  well ;  form  the  mixture 
into  small  corks.  Prepare  a  paste  of  half  a  pound  of  flour,  four 
ounces  of  butter,  a  pinch  of  salt,  half  a  teaspoonful  of  baking- 
powder,  and  one  gill  of  water.  Place  flour  in  a  basin,  rub  the 
butter  into  the  flour,  add  salt,  baking-powder  and  water;  mix 
well ;  turn  paste  out  on  the  board  and  roll  out  thinly,  say  half 
an  inch  in  thickness ;  cut  into  small  rounds  with  a  cutter  or  a 

E 


66  NEW  AMERICAN  HOME  COOK  BOOK. 

tumbler ;  lay  a  little  cork  of  the  meat  on  the  round  of  paste. 
Brush  the  edges  of  the  paste,  fold  the  paste  over  so  as  to  form  a 
half-moon  shape,  press  the  edges  well  together,  place  the  rissoles 
in  a  plate  with  beaten  egg,  brush  well  all  over,  then  roll  them 
in  breadcrumbs  and  fry  in  fat  about  three  hundred  and  seventy- 
five  degrees,  so  as  to  get  the  pastry  nicely  raised.  The  pastry 
becomes  light,  and  the  rissoles  float  on  the  surface  of  the  fat 
after  the  first  minute,  so  they  must  be  moved  about  with  a  slice, 
so  as  to  get  them  evenly  browned.  Rissoles  will  require  about 
six  minutes  to  fry. 

Croquettes  of  rice,  fritters,  and  potato  chips,  can  be  fried  easily 
by  this  process.  The  secret  of  success  of  frying  is  to  have 
plenty  of  fat,  more  than  enough  to  cover  the  things  to  be  fried, 
to  see  that  the  fat  is  hot,  and  that  articles  intended  to  be  fried 
are  well  egged  and  breadcrumbed.  Potato  chips  do  not  require 
egg  and  breadcrumbs  ;  they  may  be  rolled  in  a  small  quantity 
of  flour  before  they  are  fried,  and  ought  to  be  well  sprinkled 
with  salt  after  they  are  fried  and  drained.  Many  sorts  of  cheap 
fish  can  be  fried  after  they  have  been  well  rolled  in  flour  or 
oatmeal. 

ORANGE  JELLY. 

Dissolve  one  ounce  Nelson's  opaque  gelatine  in  one  pint  of 
cold  water  for  two  hours,  then  add  eight  ounces  white  sugar,  the 
juice  of  one  lemon,  and  half  a  pint  of  boiling  water  ;  place  on 
the  fire  until  the  gelatine  is  all  melted,  add  the  juice  of  five 
oranges  and  one  drop  of  cochineal,  strain  through  a  piece  of 
muslin  and  pour  into  a  mould,  and  put  into  a  cool  place  to  set. 
When  wanted,  dip  the  mould  into  warm  water  for  a  few  seconds, 
wipe  dry  with  a  clean  cloth,  and  turn  gently  into  a  silver  or 
glass  dish.  Ornament  with  a  few  natural  flowers,  if  procurable. 

SAVARIN  OF  GREENGAGES  WITH  VVHIPT  CREAM. 

Take  half  a  pint  of  milk,  make  it  warm,  add  four  ounces 
sugar,  and  one-half  ounce  German  yeast,  and  two  ounces  flour ; 
well  mix  together,  and  stand  in  a  warm  place  to  rise ;  then  put 
one  pound  flour  on  the  paste-board,  rub  in  one-half  pound  butter, 
bring  into  a  heap  in  the  centre  of  the  board,  and  with  the  hand 
scoop  a  hole  in  the  centre  ;  then  place  in  the  hollow  the  yolks 
of  five  eggs,  and  a  glass  of  noyeau  and  the  ferment;  mix  into  a 
smooth  compact  dough,  add  four  ounces  picked  sultanas,  a  few 
dried  cherries,  and  a  little  chopped  mixed  peel ;  wel1  butter  a 


NEW  AMERICAN  HOME  COOK  BOOK.  67 

large  mould  having  a  hollow  in  the  centre,  three  parts  fill  the 
mould  with  the  dough,  and  then  stand  it  in  a  warm  place  to 
prove ;  when  it  has  risen  near  the  top  of  the  mould,  place  a  band 
of  buttered  paper  round  it,  and  bake  in  a  moderate  oven  for 
about  forty  minutes,  more  or  less,  according  to  the  heat  of  the 
oven ;  when  cooked,  turn  out  of  the  mould,  and  let  get  partly 
cold ;  fill  the  hollow  with  a  tin  of  greengages  preserved  in  syrup, 
and  on  the  top  put  a  little  whipt  cream,  ancl  just  before  sending 
to  table,  throw  a  few  nonpareils  on  the  top  of  the  cream. 

RUSSIAN   SALAD. 

Take  about  eight  medium-sized  potatoes,  nicely  boiled  and 
floury  ;  peel,  and  while  hot,  with  a  silver  fork  break  them  into 
little  pieces  about  the  size  of  small  nuts.  Boil  hard  about  five 
or  six  eggs,  chop  the  yolks  and  whites  separately ;  take  about 
half  a  tumbler  of  best  Lucca  oil,  a  little  vinegar,  pepper,  salt, 
capers  ;  a  couple  of  chopped  anchovies,  if  for  a  fish  salad,  or  the 
liver  of  a  fowl  bruised  in  the  sauce,  if  for  fowl,  is  a  great  im- 
provement ;  if  the  latter,  chop  the  meat  into  small  pieces ;  or, 
if  fish,  shred  it  into  little  bits.  Take  half  the  eggs  and  mix 
with  the  sauce,  place  it  in  the  dish  you  intend  serving  it  in ; 
smooth  the  surface,  cover  it  lightly  with  the  remainder  of  the 
chopped  eggs,  and  garnish  with  pickles  and  beet-root. 

ALMA  PUDDING. 

Beat  one-quarter  pound  butter  to  a  thick  cream,  strew  in  by 
degrees  one-half  pound  sugar,  and  beat  these  well  together; 
then  dredge  one-half  pound  flour  in  gradually,  add  one-quarter 
pound  currants,  and  then  beat  up  four  eggs  and  add  them  to  the 
mixture ;  when  all  the  ingredients  are  well  stirred  and  mixed, 
pour  into  a  buttered  mould  and  tie  down  with  a  cloth  ;  put  the 
pudding  into  a  saucepan  with  boiling  water,  and  let  it  boil  for 
four  hours. 

FIG  PUDDING. 

Chop  one-half  pound  figs  very  finely,  mix  them  with  one- 
quarter  pound  coarse  sugar,  a  tablespoonful  of  treacle,  four  table- 
spoonfuls  of  milk,  one-half  pound  flour,  one-quarter  pound  suet, 
in  egg,  and  a  pinch  of  grated  nutmeg.  Put  the  pudding  into  a 
buttered  mould  and  boil  five  hours. 


68  NEW  AMERICAN   HOME  COOK  BOOK. 

SCRAP  PUDDING. 

Put  scraps  of  bread  (crust  and  crumb)  into  a  bowl,  with  suffi- 
cient milk  to  cover  them  well.  Cover  wiih  a  plate,  and  put  into 
the  oven  to  soak  for  about  half  an  hour.  Take  it  out  and  ma^h 
the  bread  with  a  fork  till  it  is  a  pulp;  then  add  a  handful  of 
raisins  and  as  many  currants,  six  ounces  brown  sugar,  half  a 
pint  of  milk,  some  candied  lemon-peel,  and  one  egg.  Stir  it  up 
well,  grease  a  pudding-dish,  and  pour  the  pudding  in.  Grate 
over  a  little  nutmeg,  put  it  into  a  moderate  oven,  and  let  it  bake 
for  an  hour  and  a-half. 

SCOTCH  CAKE. 

Stir  to  a  cream  one  pound  sugar,  three-quarters  pound  butter, 
add  the  grated  rind  and  juice  of  a  lemon  ;  separate  the  whites 
and  yolks  of  nine  eggs  and  beat  each  to  a  froth;  stir  into  the 
cake,  and  add  one  pound  sifted  flour  ;  stir  fifteen  minutes,  and 
just  before  putting  into  cake-pans,  which  must  be  lined  with 
buttered  paper,  add  one  pound  raisins  ;  spice  to  taste,  arid  bake 
one  hour. 

CELERY  SAUCE. 

Cut  up  a  large  bunch  of  celery  into  small  pieces ;  use  only 
that  which  is  blanched.  Put  it  into  a  pint  of  water  and  boil 
until  it  is  tender;  then  add  a  teaspoonful  of  flour  and  a  lump 
of  butter  the  size  of  an  egg,  mixed  well  together ;  season  with 
salt  and  pepper,  and  stir  constantly  until  taken  from  the  tire.  It 
is  very  nice  with  boiled  poultry. 

MAIDS  OF   HONOR. 

Beat  one  pound  powdered  loaf  sugar  with  the  yolks  of  twelve 
eggs  in  a  mortar,  one  ounce  blanched  sweet  almonds,  and  twelve 
bitter,  and  four  tablespoonfuls  of  orange-flower  water ;  the 
almonds  must  be  mixed  in  just  before  the  patty-pans  are  filled. 
Line  your  patty-pans  with  good  puff-paste,  put  in  the  mixture, 
and  bake  in  a  moderately-heated  oven. 


TO  MAKE  A  TRIFLE. 

The  whip  to  put  over  the  trifle  should  be  made  the  day  before 
it  is  required,  as  keeping  it  for  a  day  improves  the  flavor,  and 
makes  it  more  solid.  Put  into  a  large  bowl  three  ounces 


NEW  AMERICAN  HOME  COOK  BOOK.  69 

pounded  loaf  sugar,  the  whites  of  two  eggs,  one  pint  of  cream, 
and  a  small  glass  of  sherry  or  raisin  wine.  Whisk  these  ingre- 
dients well  in  a  cool  place,  and  take  off  the  froth  with  a  skim- 
mer as  fast  as  it  rises,  and  put  it  on  a  sieve  to  drain  ;  continue 
the  whisking  until  there  is  sufficient  of  the  whip,  which  must  be 
put  away  in  a  cool  place  to  drain.  For  the  trifle,  place  six 
small  spongecakes,  twelve  macaroons,  and  two  dozen  ratafias  at 
the  bottom  of  the  trifle-dish ;  pour  over  them  half  a  pint  of 
sherry  or  sweet  wine,  mixed  with  six  tablespoonfuls  of  brandy, 
or,  if  this  is  considered  too  much,  a  little  less  brandy  and  more 
wine  ;  the  cakes  should  be  well  soaked.  Over  the  cakes  put  the 
grated  rind  of  a  lemon,  about  two  or  three  ounces  sweet  almonds 
blanched  and  cut  into  strips,  and  a  layer  of  raspberry  or  straw- 
berry jam  ;  make  a  good  custard  and  pour  over  the  cakes  ;  then 
heap  the  whip  lightly  over  the  top  as  high  as  possible,  and 
garnish  with  strips  of  bright  currant  jelly,  crystallized  sweetmeats 
or  flowers. 

ORANGE  MARMALADE. 

Allow  the  same  weight  of  lump  sugar  as  of  oranges  ;  cut  the 
oranges  in  half  and  take  out  the  inside,  removing  the  pips  and 
skin  that  separates  the  quills,  leaving  only  the  juice  and  pulp. 
Wash  the  inside  skin  in  a  little  water,  and  put  it  to  your  pulp ; 
the  rinds  must  be  boiled  about  four  hours  in  plenty  of  water, 
changing  it  once,  or  it  will  be  too  bitter;  when  sufficiently 
boiled,  cut  in  small  pieces.  Next  boil  the  pulp,  juice  and  sugar 
together  for  half  an  hour,  then  put  in  the  pieces  of  rind,  and 
boil  for  four  or  five  minutes. 


SOUP  A  LA  ROYALE. 

Cut  up  four  onions,  two  carrots  and  one  head  of  celery  into 
small  pieces,  and  lay  them  in  the  bottom  of  a  large  stewpan ; 
then  lay  in  five  pounds  lean  beef  cut  into  small  pieces,  sprinkle 
with  pepper  and  salt,  and  place  the  stewpan  on  a  slow  fire  and 
cook  for  one  hour,  (taking  care  it  does  not  burn) ;  then  add  four 
quarts  of  cold  water,  let  it  boil,  take  off  the  scum  and  fat,  and 
add  one  bay-leaf,  a  few  allspice  and  a  bunch  of  herbs,  a  little 
soy  and  a  very  little  cayenne  pepper,  and  let  simmer  four  hours  ; 
strain  through  a  cloth,  and  take  off  the  Tat  with  a  piece  of  clean 
paper  laid  lightly  on  the  soup ;  take  the  yolks  of  six  eggs,  add 
to  them  a  tablespoonful  of  milk,  some  pepper  and  salt,  welj 


70  NEW  AMERICAN  HOME  COOK  BOOK. 

whisk  all  together,  and  pour  into  a  buttered  mould  and  steam 
fifteen  minutes ;  when  done,  cut  the  custard  into  small  diamond- 
shaped  pieces  and  place  in  the  tureen,  pour  the  boiling  soup 
over  them  and  serve. 

BISQUE  OF  RABBIT. 

Cut  up  two  rabbits,  place  them  in  a  stewpan  with  one  onion, 
one  bay-leaf,  a  blade  of  mace,  a  small  piece  of  celery,  some  sea- 
soning, and  two  quarts  of  stock-broth ;  boil  together  until  the 
rabbits  are  tender,  take  them  out  of  the  gravy,  save  the  best 
pieces  of  meat  for  sending  in  the  soup  to  table,  pound  the  bones 
in  a  mortar  with  a  little  grated  nutmeg,  then  put  them  back  in 
the  gravy  ;  add  one  quart  of  milk  and  a  little  roux,  and  boil 
twenty  minutes ;  strain  through  a  fine  hair  sieve,  add  the  pieces 
of  meat  cut  into  small  squares,  and  a  little  chopped  parsley,  and 
the  juice  of  one  lemon  ;  bring  to  the  boil,  take  off  the  scum,  and 
the  soup  is  ready  for  serving. 

EELS  A  LA  TARTARE. 

Procure  three  pounds  eels,  place  them  in  a  hot  oven  for  ten 
minutes,  remove  the  skins,  and  cut  them  into  pieces  about  two 
inches  long,  and  lay  them  in  a  little  well-seasoned  stock,  and  boil 
gently  twenty  minutes  ;  put  into  a  stewpan  one  pint  of  milk, 
two  ounces  butter,  and  a  little  roux ;  boil  together  five  minutes, 
add  some  seasoning,  the  juice  of  one  lemon,  a  gill  of  white  vine- 
gar, and  four  eggs  ;  well  whisk  together  until  boiling,  then  add 
one  ounce  capers  chopped  fine,  and  a  little  chopped  parsley  ; 
lift  the  pieces  of  eels  gently  out  of  the  stewpan,  and  place  in  a 
heap  in  the  centre  of  a  hot  dish  and  pour  the  sauce  over.  Gar- 
nish with  some  croutons  of  fried  bread,  and  serve. 

WHITINGS  AU  GRATIN. 

Procure  five  whitings,  place  them  in  a  baking-dish  with  a  gill 
of  good  gravy,  sprinkle  over  them  a  little  chopped  shalot  and 
parsley,  some  seasoning,  and  a  little  anchovy  sauce ;  add  the 
juice  of  two  lemons  and  half  a  gill  of  cream  ;  cover  with  but- 
tered paper,  and  bake  in  a  hot  oven  twenty  minutes  ;  then  take 
off  the  paper  and  sprirfkle  over  the  fish  a  few  breadcrumbs,  and 
set  in  the  oven  to  brown.  S#rve  in  the  dish  they  are  baked  in, 
with  a  napkin  round  it,  and  in  a  boat  send  a  sauce  made  as  fol- 


NEW  AMERICAN  HOME  COOK  BOOK.  71 

lows :  Half  a  pint  of  good  stock,  some  seasoning,  a  little  anchovy 
sauce,  and  a  glass  of  port,  boiled  together ;  thicken  with  a  little 
roux,  and  strain  through  a  fine  hair  sieve. 

CAPON  A  LA  REINE. 

Take  one  large  or  two  small  capons,  rub  them  over  with  half 
a  lemon,  and  then  wrap  them  in  wljite  paper,  and  place  them  in 
a  stewpan,  with  enough  good  stock  to  cover  them ;  add  one 
onion,  a  head  of  celery,  and  a  small  carrot  cut  into  pieces,  a 
blade  of  mace,  and  a  little  grated  nutmeg,  and  let  simmer  for 
one  hour  and  a  quarter  just  before  dinner-time ;  take  out  the 
capons  and  let  them  drain  upon  a  napkin.  Boil  some  very 
small  turnips  in  water,  with  a  pinch  of  sugar  and  the  same  of 
salt,  and  one  ounce  butter,  until  tender ;  boil  some  Brussels 
sprouts  very  green.  Take  some  of  the  gravy  the  capon  was 
cooked  in,  thicken  it  with  a  little  roux,  and  add  a  gill  of  cream 
to  it ;  strain  it  through  a  fine  hair  sieve ;  place  the  capon  on  a 
hot  dish,  and  put  round  it  in  little  heaps,  alternately,  the  tur- 
nips and  Brussels  sprouts ;  pour  the  boiling  sauce  over  it,  and 
serve  immediately. 

CALPS  HEAD  A  LA  D'ORLEANS. 

Take  the  scalp  off  the  head  and  well  wash  it,  wipe  it  dry  with 
a  cloth,  and  co'ver  it  with  a  farce  made  as  follows :  Two  pounds 
sausage-meat,  a  handful  of  breadcrumbs,  a  little  chopped  parsley, 
a  little  grated  nutmeg,  some  seasoning,  and  three  eggs  mixed 
together;  spread  this  evenly  over  the  head,  and  roll  up  tightly 
and  tie  in  a  cloth  ;  place  it  in  a  stewpan  with  two  onions,  one 
carrot,  and  one  head  of  celery,  a  few  allspice,  and  some  season- 
ing, and  two  quarts  of  stock-broth,  and  boil  gently  three  hours. 
Chop  up  ten  gherkins  very  fine,  and  place  them  in  a  stewpan 
with  &;>me  seasoning  and  two  eggs,  and  stir  them  well  together 
over  a  good  fire  for  ten  minutes.  When  the  calf's  head  is 
cooked,  carefully  turn  out  of  the  cloth  and  spread  the  gherkin- 
mixtuie  over  the  top  with  the  blade  of  a  knife.  Take  some  of 
the  gravy  the  head  was  cooked  in,  and  thicken  it  with  a  little 
roux ;  add  a  little  soy  and  two  glasses  of  sherry ;  bring  to  the 
boil,  and  strain  through  a  fine  hair  sieve.  Pare  ten  carrots  and 
five  turnips,  and  cut  them  into  small  square  pieces  and  boil  them 
separately  in  salt  and  water,  with  a  pinch  of  sugar  added,  until 
tender ;  strain  them  and  keep  very  hot.  Place  the  head  care- 


72  NEW  AMERICAN  HOME  COOK  BOOK 

fully,  with  a  large  fish-slice,  on  a  hot  dish,  and  pour  the  boiling 
sauce  over  it,  and  lay  in  little  heaps  alternately  the  carrots  and 
turnips  round  it ;  sprinkle  a  little  chopped  parsley  on  the 
turnips,  and  serve  immediately. 

SUPREME  OF  CHICKEN  A  LA  MARECHALE. 

Cut  up  two  chickens  into  nice  joints,  throw  them  into  luke- 
warm water  with  a  pinch  of  salt  added,  and  let  them  blanch  for 
ten  minutes,  then  drain  them  dry,  dip  them  in  flour,  and  fry  a 
light  brown  in  a  little  butter.  Take  one  quart  of  milk  and  the 
same  of  stock,  place  in  a  stewpan  with  one  onion,  one  carrot,  a 
few  allspice,  a  blade  of  mace,  some  seasoning,  and  a  little  grated 
nutmeg ;  boil  together  forty  minutes,  thicken  with  a  little  roux, 
and  strain  through  a  fine  hair  sieve  ;  place  the  joints  of  chicken 
in  the  sauce,  add  a  tin  of  preserved  mushrooms  and  a  glass  of 
sherry,  simmer  together  for  forty  minutes  ;  place  in  a  stewpan  a 
tin  of  preserved  green  peas,  a  little  seasoning,  one  ounce  butter, 
and  a  little  grated  nutmeg,  make  a  border  round  each  entr£e- 
dish  with  some  mashed  potatoes,  place  the  supreme  in  the  centre, 
and  place  the  peas  round  the  potato  border,  and  then  the  entree 
is  ready. 

GRENADINES  OF  VEAL  A  LA  REGENCE. 

Take  about  two  pounds  veal  cutlet,  cut  it  into  twelve  fillets, 
beat  them  flat  with  a  cutlet-bat  dipped  in  cold  water,  trim  them 
into  shape,  a'nd  lard  them  with  fat  bacon ;  cut  up  one  onion  and 
one  carrot  into  a  flat  stewpan,  add  a  few  blades  of  mace  and  a 
few  allspice,  then  cover  with  some  thin  slices  of  fat  bacon,  and 
lay  in  the  grenadines  on  the  t&p  of  all;  grate  a  little  nutmeg 
over  them,  add  some  seasoning  and  sufficient  stock-broth  to 
reach  up  to  the  larding,  and  simmer  gently  for  one  hour.  Well 
wash  eight  ounces  Carolina  rice,  and  throw  into  boiling  water 
and  let  boil  ten  minutes,  drain  it  dry,  and  then  place  it  in  a 
stewpan  with  one  pint  of  good  stock  and  some  seasoning,  and  a 
spoonful  of  tomato  sauce,  and  simmer  gently  for  twenty  minutes ; 
add  four  drops  of  cochineal,  and  thoroughly  incorporate  with 
the  rice.  Boil  one  pound  Brussels  sprouts  in  salt  and  water 
until  tender,  and  drain  very  dry.  Pour  the  gravy  from  the 
grenadines  into  a  stewpan,  and  reduce  to  one-half  by  boiling. 
Equally  divide  the  rice  into  two  hot  entree-dishes,  and  place  the 


NEW  AMEKICAN  HOME  COOK  BOOK.  73 

grenadines  in  a  circle  overlapping  one  another,  and  place  half 
the  Brussels  sprouts  in  each  centre  ;  pour  the  boiling  sauce  over 
them  and  serve  immediately. 

ROAST  PTARMIGAN  AND  HERB  SAUCE. 

*  Procure  two  fine  ptarmigan,  wrap  them  in  buttered  paper,  and 
place  them  in  a  baking-tin  with  one  pint  of  good  gravy  ;  bake 
them  in  a  hot  oven  twenty-five  minutes ;  take  off  the  buttered 
paper  a  few  minutes  before  wanted,  to  allow  the  breasts  to 
brown.  Cut  up  of  each  a  handful  of  parsley  and  small  onions 
very  fine,  place  them  in  a  stewpan  with  two  ounces  butter,  some 
seasoning,  and  a  little  grated  nutmeg,  and  fry  gently  for  five 
minutes,  occasionally  stirring  with  a  wooden  spoon ;  then  add 
one  pint  of  good  stock,  and  simmer  twenty  minutes.  Serve  the 
ptarmigan  on  a  very  hot  dish,  with  the  gravy  from  the  tin  they 
were  roasted  in,  and  send  the  herb  sauce  in  a  boat  with  them. 

WILD  DUCK  AND  RED  CURRANT  JELLY  SAUCE. 

Procure  two  fat  wild  ducks,  place  them  in  a  baking-tin, 
sprinkle  the  breasts  with  a  little  flour  and  seasoning,  cover  with 
a  piece  of  buttered  paper,  and  bake  thirty  minutes  in  a  hot  oven, 
removing  the  paper  a  few  minutes  before  wanted,  to  allow  the 
breasts  to  brown.  Place  in  a  stewpan  one  pint  of  stock-broth, 
one  bay-leaf,  a  few  allspice,  a  sprig  of  thyme,  a  small  pot  of  red 
currant  jelly,  a  little  roux,  and  some  seasoning ;  boil  all  together 
ten  minutes,  strain  through  a  fine  hair  sieve,  add  a  little  soy 
and  a  glass  of  port  wine.  Dish  the  ducks  on  a  hot  dish,  and 
pour  some  of  the  boiling  sauce  over  them,  and  send  the  rest  in  a 
boat,  and  one  lemon  cut  into  small  pieces  on  a  plate  to  be 
handed  round  with  the  duck. 

CHEESE  STRAWS. 

Mix  together  on  a  pasteboard  one-half  pound  flour,  five  ounces 
butter,  five  ounces  grated  Parmesan  cheese,  two  eggs,  a  pinch 
of  mustard,  and  some  seasoning  into  a  stiff  paste ;  sprinkle  the 
pasteboard  with  flour,  and  roll  out  the  paste  to  the  thickness  of 
the  sixth  of  an  inch  ;  then  cut  it  into  strips  five  inches  long  and 
a  quarter  of  an  inch  wide,  lay  these  on  a  clean  baking-tin  and 
bake  a  light  golden  brown  in  a  hot  oven.  Dish  the  straws  on  a 
napkin,  in  the  form  of  a  pyramid. 


74  NEW  AMERICAN  HOME  COOK  BOOK. 

LEMON  PUDDING. 

Well  butter  a  plain  mould,  place  in  the  bottom  a  few  dried 
cherries  and  a  piece  of  green  citron  cut  into  strips,  break  into 
pieces  eight  penny  spongecakes,  and  fill  the  mould  with  them ; 
then  break  into  a  basin  six  eggs,  well  whisk  them,  add  five  ounces 
powdered  white  sugar,  the  rind  of  two  lemons  grated,  and  one 
pint  of  milk ;  well  whisk  together,  and  pour  gently  into  the 
mould,  twist  a  piece  of  buttered  paper  over  the  mould,  place  in 
a  stewpan,  and  add  sufficient  water  to  reach  half-way  up  the 
mould;  let  gently  boil  one  hour,  taking  care  to  add  a  little 
water  to  make  up  the  loss  by  boiling.  Place  in  a  stewpan  six 
ounces  white  sugar,  the  grated  rind  of  one  lemon,  and  a  little 
water ;  boil  together  tell  minutes,  add  half  a  glass  of  brandy, 
and  the  sauce  is  ready.  When  the  pudding  is  required,  run  a 
thin  knife  gently  round  the  mould,  and  turn  gently  into  the 
dish.  Pour  the  sauce  over  and  serve 

BRAISED  CELERY. 

Take  six  good  heads  of  celery,  trim  to  about  six  inches  in 
length,  parboil  them  in  water  with  a  little  salt  about  ten  min- 
utes, take  them  out  and  drain  them  in  a  cloth  or  hair  sieve, 
then  place  in  a  stewpan  with  one  pint  of  stock-broth,  add  a  little 
grated  nutmeg  and  some  seasoning,  and  boil  gently  for  one  hour. 
When  cooked,  take  out  the  heads  with  a  slice,  drain  on  a  cloth, 
add  a  little  roux  to  the  gravy,  and  boil  for  a  few  minutes ;  place 
the  celery  in  a  hot  dish  and  strain  the  boiling  sauce  over  it, 
garnish  the  sides  with  some  small  pieces  of  well-buttered,  fresh- 
made  toast,  and  serve  very  hot. 

BANANA  CREAM. 

Procure  five  ripe  bananas,  take  off  the  skins  and  pound  the 
fruit  in  a  mortar  with  five  ounces  white  sugar  to  a  pulp.  Beat 
up  half  a  pint  of  good  cream  to  a  stiff  froth,  add  the  pounded 
bananas  and  half  a  glass  of  brandy  and  the  juice  of  one 
lemon ;  mix  well  together,  then  add  one-half  ounce  isinglass 
dissolved,  a  little  boiling -water,  gently  whisk  in  and  fill  the 
mould,  set  in  a  cool  place  until  wanted.  When  required,  dip 
the  mould  in  warm  water  for  a  few  seconds,  wipe  with  a  cloth, 
and  turn  out  into  a  glass  or  silver  dish. 


NEW  AMERICAN  HOME  COOK  BOOK.  75 

FRENCH  PASTRY. 

Roll  out  a  sheet  of  puff-paste,  a  quarter  of  an  inch  thick,  cut 
into  diamond,  round  and  square-shaped  pieces,  gather  the  four 
corners  of  the  squares  into  the  middle,  and  stamp  with  a  small 
round  cutter ;  stamp  the  diamonds  and  rounds  with  three  very 
small  round  cutters  placed  side  by  side,  lay  all  on  a  sheet  of  paper 
on  a  baking-tin,  lightly  dust  with  white  powdered  sugar,  and  bake 
in  a  hot  oven  about  ten  minutes,  more  or  less,  according  to  the 
heat ;  when  baked,  take  off  the  paper  and  fill  the  marked  places 
with  different-colored  jams  and  jellies  ;  thus,  in  some,  for  variety, 
place  greengage  jam,  yellow  apple  jelly,  and  red  currant  jelly  ; 
in  others,  apricot  jam,  raspberry  jam,  and  some  preserved  fruits. 
Dish  the  pastry  on  lace  papers,  in  silver  or  glass  dishes,  in  the 
form  of  a  pyramid. 

MOCK  VENISON. 

Bone  and  skin  a  loin  of  mutton ;  stew  the  bones  with  two  an- 
chovies, one  or  two  onions,  a  bunch  of  sweet  herbs,  some  white 
pepper,  mace,  a  crust  of  bread,  and  a  carrot ;  strain  it  off  and 
put  in  a  stewpan,  with  the  fat  side  of  the  mutton  downward ; 
then  add  half  a  pint  of  port  wine,  and  let  it  stew  till  tender ; 
brown  it  in  the  dripping-pan,  and  serve  it  in  the  sauce. 

APPLE  CUSTARD. 

Peel  and  core  eight  large  juicy  apples,  and  boil  them  till 
tender,  in  clear  water.  Take  them  out  and  pulp  them  smooth 
through  a  sieve;  add  one-quarter  pound  sifted  sugar  and  the 
grated  rind  of  two  lemons.  Put  the  mixture  into  a  deep  dish, 
about  half  filling  it ;  beat  the  yolks  of  four  eggs  light,  and  add 
half  a  teacupful  of  white  sugar,  and  stir  into  a  quart  of  sweet 
milk ;  stir  this  over  the  fire  until  it  is  quite  thick,  and  let  it 
cool ;  when  cold,  pour  it  over  the  apples.  Whip  the  whites  of 
the  eggs  to  a  stiff  froth  and  pour  over  the  top. 

TO  MASK  TURNIPS. 

After  having  been  boiled  very  tender,  and  the  water  pressed 
thoroughly  from  them,  put  them  into  a  saucepan,  and  stir  con- 
stantly for  some  minutes  over  a  gentle  fire  ;  add  a  little  cream, 
salt,  fresh  butter,  and  pepper ;  continue  to  simmer  and  stir  them 
for  fir"  xninutes  locker,  and  then  serve  them. 


76  NEW  AMERICAN  HOME  COOK  BOOK. 

POTATO  ROLLS. 

When  mashed  potato  is  left  from  the  table,  add  one  or  two 
eggs,  according  to  quantity,  a  little  salt,  pepper,  butter  and  flour. 
Mix  into  small  balls,  and  bake  three-quarters  of  an  hour  on  a 
buttered  pan.  These  rolls  make  a  cheap  but  nice  breakfast 
relish. 

CHRISTMAS  CAKE. 

One  pound  flour,  one-half  pound  almonds,  one  pound  sugar, 
three-quarters  pound  butter,  six  eggs,  two  teaspoon fuls  of  cream- 
tartar,  one  teaspoonful  of  soda,  and  half  teacup  of  milk.  Beat 
the  butter  and  sugar  to  a  cream,  add  eggs  and  milk,  in  which 
dissolve  the  soda,  put  the  cream  of  tartar  in  flour,  beat  this  all 
well,  and  then  stir  in  the  blanched  almonds];  line  a  cake-tin 
with  well-buttered  paper.  Bake  in  a  steady  but  not  too  hot 
oven. 

BIRTHDAY  CAKE. 

Half  pound  butter,  half  pound  sifted  sugar,  four  eggs,  one 
pound  flour,  half  pound  dried  currants,  half  pound  raisins,  two 
ounces  candied  orange-peel  or  citron,  twelve  almonds,  a  tea- 
spoonful  of  baking-powder,  and  a  teaspoonful  of  mixed  spice. 
Beat  the  butter  and  sugar  to  a  cream,  add  the  eggs  well  beaten, 
the  flour,  and  the  fruit  picked  and  floured.  When  all  are  well 
mixed,  stir  in  the  baking-powder  last.  The  almonds  must  be 
blanched  and  chopped,  and  the  orange-peel  or  citron  shredded 
fine.  Mix  very  thoroughly  ;  pour  into  a  well-buttered  tin  lined 
with  buttered  paper,  and  bake  four  hours  in  a  moderate  oven. 
The  cake  may  be  iced,  if  desired. 


LITTLE  PLUM  CAKES. 

Two  pounds  flour,  half  pound  sugar,  four  eggs,  half  pound 
butter,  six  spoonfuls  of  cream,  and  half  pound  currants.  Mix 
the  butter  and  sugar  to  a  cream,  first  washing  the  butter  in  rose- 
water  ;  add  the  eggs  well  beaten,  then  the  cream  a  little  warm, 
then  the  flour  and  currants,  the  latter  well  washed  and  dried  ; 
mix  well,  and  make  into  small  cakes,  or  bake  in  very  small 
oimd  tin  pans  in  a  tolerably  hot  oven.  Frost  .them,  and  put  a 
sugar  ornament  on  each  one. 


NEW  AMERICAN  HOME  COOK  BOOK.  77 

CITRON  CAKE. 

Twelve  eggs,  one  pound  sugar,  one  pound  butter,  the  rind  and 
juice  of  a  lemon,  one  pound  flour,  a  grated  nutmeg.  Cut  two 
pounds  citron  into  small,  thin  pieces,  rub  them  in  flour,  and,  just 
before  baking,  add  the  citron  to  the  cake-batter.;  divide  in  two 
parts,  and  bake  in  a  rather  quick  oven  in  well-buttered  moulds. 

COCOANUT  PUFFS. 

The  whites  of  three  eggs  beaten  very  light,  a  teacupful  of  fine 
white  sugar,  a  tablespoonful  of  corn-flour.  When  these  ingre- 
dients are  mixed,  put  the  mixture  into  a  custard  saucepan  or  a 
jug,  set  in  a  pan  of  boiling  water,  and  stir  constantly  for  twenty 
minutes  ;  then  take  it  off  the  stove  and  add  one-quarter  pound 
grated  cocoanut.  When  well  mixed,  drop  in  teaspoonfuls  on 
buttered  paper.  Bake  in  a  very  slow  oven,  as  they  must  not 
brown  at  all. 

SUGAR  PUFFS. 

Take  the  whites  of  four  eggs  and  beat  them  to  a  strong  froth, 
a  id  add  as  much  very  fine  rolled  and  sifted  sugar  as  will  make 
it  into  a  stiff  paste;  add  a  few  caraway  seeds,  a  little  rosewateror 
lemon  essence  to  flavor  the  mixture.  Beat  it  well  for  one  hour, 
and  then  sift  sugar  on  a  sheet  of  white  paper,  and  drop  the  mix- 
ture on  it  the  size  of  a  sixpence.  Bake  them  carefully  in  a  slow 
oven,  and  they  will  be  very  white. 

LITTLE  ALMOND  CAKES. 

Four  ounces  sweet  almonds  and  four  or  five  bitter  ones,  three- 
quarters  pound  flour,  one  pound  sugar  powdered  and  sifted,  six 
ounces  butter,  and  the  yolk  of  one  egg.  Pound  the  almonds, 
rub  the  butter  into  the  flour,  and  then  mix  all  well  together. 
Bake  in  buttered  tins. 

SCOLLOPS  OF  SWEETBREADS  A  LA  VILLEROI. 

Procure  a  pair  of  sweetbreads,  Blanch  them  in  lukewarm 
wator,  changing  the  water  two  or  tlfree  times,  then  throw  them 
into  some  stock,  and  boil  thirty  minutes.  Take  out  the  sweet- 
breads and  let  them  get  cold,  then  cut  into  slices,  egg  and  bread- 
crumb them,  and  fry  them  in  a  little  clarified  butter  a  golden 


78  NEW  AMERICAN  HOME  COOK  BOOK. 

brown.  Thicken  the  gravy  they  were  cooked  in  with  a  little 
roux,  add  two  glasses  of  sherry,  a  bunch  of  herbs,  and  let  sim- 
mer twenty  minutes ;  then  strain  through  a  fine  mesh  metal 
strainer,  add  a  tin  of  preserved  mushrooms,  boil  some  turnips 
quite  tender,  mash  them,  adding  two  boiled  potatoes  to  stiffen 
them  ;  beat  them  well  together,  and  place  in  the  bottom  of  a  hot 
entree  dish  ;  place  the  scollops  in  a  circle  on  the  top,  and  with 
a  spoon  place  the  mushrooms  in  the  centre,  and  pour  the  sauce 
round  ;  sprinkle  the  scollops  lightly  with  finely-chopped  parsley 
and  grated  Parmesan  cheese  mixed  together,  and  serve. 

SALMIS  OF  SNIPES. 

Take  six  snipes,  lightly  roast  them,  cut  them  in  halves,  lay 
each  half  on  a  piece  of  toasted  bread  the  same  size,  and  keep 
very  hot ;  make  a  sauce  as  follows :  One  pint  of  stock,  a  few 
allspice,  two  bay-leaves,  a  blade  of  mace,  a  piece  of  onion  and 
celery,  some  seasoning  boiled  together  ten  minutes ;  thicken 
with  a  little  roux,  add  two  glasses  of  sherry  and  a  little  soy,  and 
strain  through  a  fine  hair  sieve ;  dish  the  halves  of  snipe  on  the 
toast  in  a  circle  overlapping  one  another,  and  pour  the  boiling 
sauce  over  them,  and  serve. 

TO  ROAST  THREE  WIDGEON. 

Place  them  in  a  baking-tin  covered  with  buttered  paper,  and 
bake  for  thirty  minutes ;  serve  on  a  very  hot  dish  with  some 
gravy  thickened  with  roux,  and  well  seasoned  and  colored  with 
a  little  soy  and  some  port  wine  poured  over  them. 

TO  ROAST  THREE  WOODCOCKS. 

Lay  the  woodcocks  on  rounds  of  toasted  bread  to  catch  the 
trail,  cover  with  buttered  paper,  and  bake  twenty-five  minutes 
in  a  hot  oven ;  serve  with  the  same  gravy  as  the  widgeon. 

CHEESE  REMEQUINS. 

Boil  half  a  pint  of  milk,  add  four  ounces  butter  and  some  sea- 
soning ;  when  the  butter  is  melted,  add  four  ounces  flour  and 
stir  over  the  fire  until  the  paste  leaves  the  sicles  of  the  stewpan 
quite  free  ;  let  it  get  nearly  cold,  then  stir  in  five  eggs  and  five 
ounces  grated  Parmesan  cheese  and  a  pinch  of  sugar ;  fill  the 
paper  cases  with  the  mixture,  and  bake  twenty  minutes  ;  dish 


NEW  AMERICAN  HOME  COOK  BOOK.  79 

them  on  a  napkin,  and  serve  immediately  they  come  out  of  the 
oven. 

ICE  PUDDING  A  LA  CINTRA. 

Boil  six  ounces  well-washed  rice  in  a  quart  of  milk  until  quite 
tender,  add  a  gill  of  cream,  six  ounces  powdered  white  sugar, 
half  a  glass  of  noyeau,  six  eggs  well  whisked  together  over  a 
slow  fire  until  boiling ;  stand  the  stewpan  immediately  in  cold 
water,  keep  stirring  until  nearly  cold.  This  custard  must  now 
be  placed  in  a  freezer  used  for  making  ices,  and  well  worked 
with  a  spatula  until  thoroughly  frozen ;  fill  a  mould  with  the 
ice  and  bed  it  in  rough  ice  and  salt,  and  place  away  until 
wanted.  While  the  above  process  is  going  on,  pare  and  quarter 
eight  good  oranges,  place  them  in  a  sugar-b.oiler  with  one  pint 
of  water  and  one  and  a-half  pounds  sugar ;  allow  the  oranges  to 
boil  up  in  this  gently  for  two  minutes,  then  drain  them  on  a 
sieve.  Boil  the  syrup  down  to  one-half  of  its  original 
quantity,  then  add  half  a  pound  of  apricot  jam  and  a  glass  of 
noyeau,  mix  well  together,  and  boil  one  minute ;  then  pour  it 
over  the  oranges,  and  let  get  quite  cold.  When  about  to  send 
the  pudding  to  table,  dip  the  mould  in  lukewarm  water ;  wipe 
with  a  clean  cloth,  turn  the  pudding  out  in  a  dish,  and  place  the 
orange  of  compote  round  it,  and  serve. 

PUNCH  JELLY. 

Di&e»o\ve  two  ounces  gelatine  in  one  pint  and  a-half  of  water, 
add  the  Hiice  of  two  lemons  and  four  ounces  sugar,  stand  on  the 
stove  an  A  let  thoroughly  melt ;  then  add  two  whites  of  eggs 
whisked  up  in  a  gill  of  water,  bring  to  the  boil,  and  let  stand 
two  minutes  ;  then  pass  through  a  jelly-bag,  pouring  back  two 
or  three  times,  until  quite  bright ;  add  to  it,  when  clear,  half  a 
glass  of  rum,  the  same  of  brandy  and  sherry,  pour  in  the  mould 
and  let  set.  When  wanted,  dip  the  mould  in  warm  water  for 
twenty  seconds,  wipe  with  a  cloth,  and  turn  out  in  a  silver  or 
glass  dish ;  garnish  with  some  natural  flowers. 

STRAWBERRY  CREAM. 

Well  whisk  up  half  a  pint  of  good  cream,  add  to  it  three 
ounces  powdered  white  sugar  and  the  juice  of  half  a  lemon,  mix 
three  tablespoonfuls  of  strawberry  jam  in  a  little  cold  water, 
and  strain  it  through  a  fine  hair  sieve. 


80  NEW  AMERICAN  HOME  COOK  BOOK. 

COMPOTE  OF  FRENCH  PLUMS. 

Boil  four  ounces  rice  in  a  pint  of  milk  until  tender,  add  four 
ounces  sugar  and  Haifa  gill  of  cream,  and  one-half  ounce  isin- 
glaxs  dissolved  in  a  little  hot  milk,  pour  into  a  border  mould 
and  let  set;  boil  one  pound  sugar  in  a  pint  of  water  for  five 
minutes,  throw  in  one  pound  French  prunes,  and  let  boil  ten 
minutes,  color  the  syrup  with  a  few  drops  of  cochineal,  and  set 
away  to  get  cold  ;  dip  the  border  in  warmwater,  and  turn  out ; 
put  the  stewed  plums  in  the  centre  and  the  syrup  round,  then  it 
is  ready  for  table. 

COMPOTE  OF  PEARS. 

Pare  and  core  eight  cooking-pears,  place  them  in  a  stewpan 
with  half  a  pint  of  water  and  two  pounds  sugar,  four  cloves, 
and  a  small  piece  of  cinamon  and  a  piece  of  lemon-peel,  boil 
until  the  pears  are  tender,  then  strain  the  syrup,  color  red  with 
cochineal  and  lay  in  the  pears  ;  let  get  cold ;  dish  up  in  a  glass 
dish  with  a  little  plain  whipped  cream  on  the  top. 

CLEAR  MACARONI   SOUP. 

Ingredient*:  five  pound  lean  beef,  two  onions,  two  carrots,  one 
head  of  celery,  one  bay-leaf,  a  few  allspice,  pepper  and  salt,  a 
little  soy,  three  quarts  of  water,  four  ounces  macaroni.  How  to  use 
them  :  Cut  up  the  carrots,  onions,  and  celery  into  pieces,  lay  them 
in  the  bottom  of  a  stewpan,  and  place  the  beef,  cut  into  small 
pieces,  on  the  top,  sprinkle  a  little  salt  over  it,  and  stand  on  the 
stove  in  a  hot  place  to  cook  (taking  care  not  to  burn  it)  for  one 
hour;  then  add  three  quarts  of  cold  water,  take  off  the  fat,  and 
boil  it,  take  off'  all  the  scum,  add  a  little  soy,  one  bay-leaf,  and 
a  few  allspice,  and  let  simmer  for  three  hours;  strain  through  a 
cloth,  and  with  a  piece  of  paper  laid  lightly  on  the  top  of  the 
soup  take  off  any  remaining  fat.  Boil  four  ounces  macaroni  in 
plenty  of  water  until  tender,  then  cut  it  into  small  pieces  and 
place  in  the  soup ;  bring  it  to  the  boil,  and  it  is  ready. 

A  LA  REINE  SOUP. 

Ingredients :  three  pounds  knuckle  of  veal,  one  onion,  one 
carrot,  a  small  piece  of  celery,  two  blades  of  mace,  two  ounces 
rice,  one  ounce  sweet-almonds,  a  little  roux,  one  quart  of  milk, 
two  quarts  of  water  and  a  gill  of  cream  and  seasoning.  How  to 
use  them :  Cut  up  the  veal,  onion,  carrot  and  celery,  and  place  in 
a  stewpan  with  two  quarts  of  water,  add  some  pepper  and  salt, 


NEW  AMERICAN  HOME  COOK  BOOK.  81 

two  blades  of  mace,  and"  two  ounces  rice;  boil  all  together  three 
hours  ;  strain  off  the  liquor,  and  to  it  add  one  quart  of  milk  and 
one  ounce  blanched  sweet  almonds,  pounded  tine  in  a  mortar ; 
boil  and  thicken  with  a  little  roux,  strain  through  a  fine  hair 
sieve,  add  a  gill  of  cream,  and  the  soup  is  prepared. 

ROUX    FOR    THICKENING    ALL    KINDS    OF    SOUPS, 
SAUCES,  GRAVIES,  ETC. 

Ingredients :  One  pound  good  butter,  fine  flour.  How  to  use 
them :  Place  the  butter  in  a  stewpan,  bring  it  to  the  boil  on  the 
stove,  taking  care  it  does  not  burn  ;  stand  on  one  side  to  allow 
the  sediment  to  settle,  take  off  the  scum,  pour  the  clarified  por- 
tion into  a  clean  stewpan,  to  which  add  sufficient  flour  to  make 
it  into  a  stiff  paste ;  place  it  on  the  stove  in  not  too  hot  a  place 
for  about  four  hours,  stirring  occasionally  until  the  roux  assumes 
a  fine  golden  color;  put  this  away  in  a  cool  place,  and  it  will 
keep  good  for  weeks. 

SOLES  A  LA  CARDINAL. 

Ingredients :  Three  soles  filleted,  half  a  pint  of  stock-broth, 
pepper  and  salt,  the  juice  of  one  lemon,  one  glass  of  sherrv,  a 
tittle  anchovy  sauce  and  three  drops  of  cochineal,  a  little  roux, 
and  two  ounces  butter.  How  to  use  them  :  Wipe  the  fillets  with 
a  clean  cloth,  sprinkle  some  pepper  and  salt  over  them,  roll 
them  up  in  the  form  of  corks,  place  in  a  baking-tin  with  a  little 
butter  and  the  juice  of  a  lemon,  cover  with  a  piece  of  buttered 
paper,  and  bake  for  fifteen  minutes  in  a  hot  oven  ;  when  cooked 
dish  them  in  a  circle  and  pour  over  them  a  sauce  made  as  fol- 
io ws :  half  a  pint  of  stock,  a  little  anchovy  sauce,  some  season- 
ing, and  a  little  roux  boiled  together  ;  strain  the  sauce  and  add 
one  glass  of  sherry  and  three  drops  of  cochineal  to  color  it  pink. 

TURBOT  AND  LOBSTER  SAUCE. 

Ingredients :  One  turbot,  one  lobster,  half  a  pint  of  stock,  a 
tablespoonful  of  anchovy  sauce,  a  little  cayenne  pepper,  and  a 
little  roux.  Plow  to  use  them:  Wash  the  turbot,  wipe  it  dry, 
and  prick  it  all  over  with  a  large  needle  ;  then  rub  it  over  with 
the  juice  of  a  lemon  and  a  little  salt,  place  it  in  a  fish-kettle,  add 
sufficient  cold  water  to  cover  the  fish,  then  throw  in  a  good 
handful  of  ialt  and  set  the  turbot  on  the  fire  to  boil ;  take  off  the 


NEW  AMERICAN  HOME  COOK  BOOK.  82 

scum,  and  let  it  gently  boil  for  half  an  hour,  more  or  less,  accord- 
ing to  the  size  of  the  fish ;  when  the  turbot  is  cooked  lift  it  out 
of  the  water  with  the  drainer,  and  slip  it  carefully  on  to  a  dish 
prepared  to  receive  it ;  decorate  it  with  lemon  and  parsley,  and 
serve  with  a  boat  of  lobster  sauce. 

Lobster  Sauce :  Boil  half  a  pint  of  stock,  add  to  it  a  table- 
spoonful  of  anchovy  sauce,  a  little  cayenne  pepper,  thicken  with 
a  little  roux,  and  strain ;  add  the  meat  of  the  lobster  cut  up  into 
nice-size  pieces. 

FILLET  OF  BEEF  A  LA  FINANCIERS 

Procure  about  five-pound  fillet  of  beef,  trim  it,  and  lard  it  with 
fat  bacon ;  cut  up  one  onion,  one  carrot,  and  a  small  head  of 
celery  into  a  stewpan ;  add  two  blades  of  mace,  a  few  allspice, 
two  bay-leaves,  a  bunch  of  sweet  herbs,  and  a  little  parsley ; 
then  lay  in  the  fillet,  add  a  pint  of  stock  and  some  seasoning, 
cover  with  buttered  paper,  and  bring  to  the  boil  on  the  stove ;  then 
place  the  stewpan  in  the  oven  for  two  hours ;  take  off  the  paper 
when  nearly  cooked  to  allow  the  top  to  become  crisp. 

Sauce  for  the  Fillet :  Place  in  the  stewpan  one  pint  of  stock, 
one  onion,  one-half  pound  lean  bacon,  a  blade  of  mace,  and  a 
few  allspice ;  boil  forty  minutes,  take  out  the  bacon,  and  thicken 
the  gravy  with  a  little  roux;  add  a  little  soy,  and  strain  the 
sauce ;  cut  up  the  bacon  into  small  squares,  throw  them  into  the 
sauce,  add  a  tin  of  preserved  mushrooms,  place  the  fillet  on  a  hot 
dish,  glaze  the  top,  and  put  the  sauce  round ;  serve  very  hot. 


FOWLS  A  LA  MACEDOINE. 

Into  a  stewpan  put  one  quart  of  stock,  a  blade  of  mace,  one 
onion,  and  one  carrot  cut  up,  a  piece  of  celery,  a  sprig  of  thyme, 
and  some  seasoning ;  lay  in  three  small  or  two  large  fowls,  prick 
them  all  over  the  breast  with  a  needle ;  bring  them  to  the  boil 
and  simmer  thirty -five  minutes ;  when  cooked,  pour  the  gravy 
from  them  into  another  stewpan  ;  thicken  it  with  a  little  roux  ; 
add  a  glass  of  port  wine ;  strain  it,  and  add  a  tin  of  macedoine 
vegetables  ;  place  the  the  fowls  on  the  dish,  glaze  the  breasts, 
and  pour  the  sauce  round  them  ;  place  four  small  heaps  of  Brus- 
sels sprouts  round  them  for  garnish ;  serve  very  hot. 


KEW  AMERICAN  HOME  COOK  BOOK.  83 

OYSTERS  IN  CASES. 

Scald  two  dozen  oysters  in  their  own  liquor,  strain  the  liquor 
into  a  stewpan,  add  half  a  pint  of  milk,  a  little  grated  nutmeg 
and  some  seasoning ;  boil  it,  thicken  with  a  little  roux,  put  two 
oysters  into  each  (ramequin  case),  and  pour  the  sauce  equally 
over  all ;  sprinkle  the  tops  with  a  few  breadcrumbs,  and  bake  in 
a  hot  oven  ten  minutes  ;  dish  in  a  circle  on  a  napkin  in  a  hot 
entree-dish,  garnish  with  parsley  and  serve. 

MUTTON  CUTLETS  A  LA  SOUBISE. 

Procure  eight  bones  of  small  mutton,  take  off  the  chinebone 
and  cut  out  twelve  cutlets ;  into  a  stewpan  put  one  onion,  one 
carrot,  and  a  piece  of  celery  cut  up,  lay  the  cutlets  in  a  circle, 
with  the  bone  ends  to  the  centre,  on  the  top  of  the  vegetables  ; 
add  one  quart  of  stock  broth  and  some  seasoning,  and  let  gently 
simmer  one  hour ;  let  the  cutlets  get  cold  in  the  liquor,  then 
take  them  out  and  trim  them  ;  lay  them  in  a  saute*-pan,  strain 
the  liquor,  and  reduce  it  over  a  sharp  fire  to  a  demi-gJaze;  pour 
it  over  the  cutlets,  and  when  required,  place  the  saute'-pan  in  a 
hot  oven  for  ten  minutes ;  boil  eight  onions  in  some  stock  until 
reduced  to  a  pulp,  add  one  ounce  butter,  a  pinch  of  sugar,  and 
strain  through  a  coarse-mesh  metal  strainer,  and  bring  it  to  the 
boil ;  dish  the  cutlets  in  a  circle  overlapping  one  another ;  pour 
the  subise  in  the  centre  and  the  demi-glaze  round  them,  and 
serve  very  hot. 

GALANTINE  OF  VEAL. 

Take  from  four  pounds  to  five  pounds  breast  of  veal,  take  out 
bones,  well  beat  it  with  the  rolling-pin,  and  pick  it  all  over  with 
a  fork,  cover  it  with  a  layer  of  forcemeat,  lay  on  it  strips  of  fat 
bacon,  hard-boiled  eggs,  gherkins,  and  mushrooms ;  roll  it  up, 
and  tie  tightly  in  a  cloth,  and  boil  it  in  the  pot  with  the  turkey 
for  two  hours ;  when  cooked,  press  it  between  two  dishes  until 
cold. 

CRUST  FOR  THE  PIES. 

Two  pounds  fine  flour,  one  pound  butter  well  rubbed  in  the 
flour,  add  two  eggs  and  a  little  water,  make  into  a  compact  paste, 
and  let  lay  whilst  you  cut  up  the  game  and  meat  for  the  perigord 
pie. 


84  NEW  AMERICAN  HOME  COOK  BOOK. 

THE  GAME  PIES. 

Line  two  small  French  pie-tins,  with  the  crust  not  too  thick  ; 
cover  the  sides  and  bottom  with  forcemeat,  cut  up  the  game, 
whatever  it  may  be,  and  fill  the  mould  ;  cover  the  top  of  the 
meat  with  forcemeat,  and  then  cover  with  a  crust  of  the  paste, 
wash  over  with  egg,  ornament  to  fancy  with  leaves  and  flowers, 
and  bake  in  moderate  oven  for  two  hours  ;  when  cooked,  fill  up 
the  pie  with  gravy  from  the  pot  the  galantines  were  cooked  in. 
adding  a  little  gelatine  to  stiffen  the  gravy ;  place  the  pie  in  a 
cool  place. 

PERIGORD  PIE. 

Line  a  half-quartern  bread  tin  with  buttered  paper,  then  a 
lining  of  the  paste,  cover  the  sides  and  bottom  with  forcemeat, 
sprinkle  over  with  chopped  mushrooms,  then  fill  up  the  inside 
with  strips  of  veal,  bacon,  and  any  cold  chicken  or  turkey  you 
may  chance  to  have  in  the  larder,  a  few  truffles,  a  little  grated 
nutmeg,  pepper  and  salt,  cover  the  meat  over  with  forcemeat, 
and  then  a  paste  crust,  wash  over  with  egg-wash,  and  bake  for 
two  hours  in  a  moderate  oven ;  when  baked,  fill  up  the  pie  with 
gravy  in  which  a  little  gelatine  has  been  dissolved.  Let  the  pie 
get  cold,  then  cut  out  in  nice  square  pieces,  not  too  thick. 

JELLIES. 

Soak  your  gelatine  thoroughly  before  using.  To  three-fourtf» 
pound  opaque  gelatine  add  six  quarts  of  water ;  let  soak  for  * 
good  half  hour.  Now  proceed  to  make  the  jelly  :  Take  the  gel»- 
tine,  which  will  have  swollen  pretty  freely  by  this  time,  and  starvs 
it  on  the  side  of  the  stove,  add  three  pounds  loaf-sugar,  the  juic* 
often  lemons,  ?  «Qall  piece  of  cinamon  ;  stir  these  ingredients  well 
together  untiJ  *he  gelatine  and  sugar  are  thoroughly  dissolved^ 
then  take  fiv<  whites  of  eggs,  whisk  up  in  a  little  water,  then  adtS 
them  to  the  gelatine,  and  bring  steadily  to  the  boil.  After  it  haa 
stood  a  few  minutes  pass  through  a  flannel  jelly-bag  ;  by  pouring 
back  some  of  the  first  through  two  or  three  times  it  will  come  «B 
clear  as  crystal,  and  be  ready  to  receive  the  flavors  and  color 
required  for  table.  In  ornamenting  the  moulds  for  thejelliea 
care  must  be  taken  to  blend  the  colors  artistically;  for  ex- 
ample, a  dark-colored  jelly  or  cream  would  require  ornament- 
ing with  white  whipped  jelly  and  light-colored  fruits;  and  a  li 


NEW  AMERICAN  HOME  COOK  BOOK.  86 

colored  jelly  or  cream  should   have  a  dark-colored   jelly  or 
fruit  to  ornament  it. 

WHIPPED  JELLY. 

Whipped  jelly  being  the  principal  ornamentation  of  most  jellies 
and  creams,  can  easily  be  made  by  taking  about  half  a  pint  of 
warm  clear  jelly,  and  standing  the  basin  containing  it  in  a 
larger  vessel  of  cold  water  or  ice,  and  well  whisking  the  jelly 
with  a  wire  whisk  until  nearly  cold.  We  will  now  proceed  to 
ornament  the  moulds  required  for  the  jellies.  For  the  orange 
jetties,  pour  about  a  wineglassful  of  clear  jelly  in  the  top  of  each 
mould,  and  strew  a  few  preserved  cherries  and  blanched  pista- 
chio nuts  in  it,  stand  it  in  ice-water  to  get  cold  quickly  ;  when 
that  is  set,  run  in  a  layer  of  white  whipped  jelly,  about  one  inch 
thick,  and  when  that  is  set,  fiM  up  the  mould  with  the  orange 
jelly  a  little  at  a  time,  taking  care  not  to  put  it  in  too  hot,  and 
only  a  small  quantity  at  a  time. 

ORANGE  JELLY. 

Take  enough  clear  jelly  to  fill  the  moulds  required,  add  the 
juice  of  three  oranges,  also  the  yellow  rind  of  the  oranges 
rubbed  on  sugar,  and  the  juice  of  one  lemon  ;  mix  these  well  to- 
gether, and  strain  through  a  muslin. 

CHERRY  JELLIES. 

Pour  a  little  clear  jelly  in  the  top  of  each  mould,  and  with  a 
spoon  mix  a  sheet  of  gold  leaf  (which  can  be  procured  from  the 
grocers)  well  in  the  jelly  in  each  mould ;  let  it  set,  then  run  in 
on  the  top  of  it  a  layer  of  white  whipped  jelly ;  when  that  is  set, 
fill  up  with  the  cherry  jelly,  made  as  follows:  Take  enough  clear 
jelly  to  fill  the  moulds,  add  one  glass  of  noyeau  and  a  few  drops 
of  cochineal  to  color  it. 

WINE  JELLY. 

Ornament  the  top  of  the  mould  with  a  little  clear  jelly,  in 
which  drop  some  green  grapes  and  a  few  preserved  cherries  ; 
then,  when  that  is  set,  run  a  layer  of  whipped  jelly,  colored  pink 
with  a  few  drops  of  cochineal,  on  the  top  of  the  first  layer,  and 


86  NEW  AMERICAN  HOME  COOK  BOOK. 

when  that  is  set  fill  up  the  mould  with  the  wine  jelly,  made  as 
follows :  To  one  pint  of  clear  jelly  add  a  glass  of  sherry  and 
brandy  mixed. 

CLEAR  JELLY. 

Ornament  the  top  of  the  mould  with  a  little  clear  jelly,  col- 
ored pink ;  when  that  is  set,  run  in  a  layer  of  white  whipped  jelly ; 
when  that  is  thoroughly  cold,  fill  up  the  mould  with  the  clear 
jelly  a  little  at  a  time. 

Now  ornament  six  moulds  for  the  creams. 

TWO  PINEAPPLE  CREAMS. 

Eun  a  little  clear  jelly  in  the  top  of  each  mould ;  when  that  is 
set,  run  a  layer,  about  half  an  inch  thick,  of  whipped  jelly,  colored 
red  with  cochineal. 

ONE  NOYEAU  CREAM. 

Eun  in  the  top  of  the  mould  a  layer  of  white  whipped  jelly. 

ONE  VANILLA  CREAM. 

Eun  in  the  top  of  the  mould  a  little  clear  jelly  and  a  few 
green  grapes. 

TWO  LEMON  CREAMS. 

Eun  in  the  top  of  each  mould  a  little  clear  jelly  ;  in  one  put 
some  preserved  cherries,  in  the  other  a  little  gold  leaf;  when  set, 
run  in  a  laye»of  whipped  jelly,  colored  red  with  cochineal. 

HOW  TO  BOIL  A  HAM. 

If  the  weight  of  the  ham  is  about  ten  pounds  it  will  require 
three  hours  and  a-half  gentle  boiling.  Soak  the  ham  for  a  few 
hours,  then  scrape  it  clean,  and  saw  off  the  knuckle,  place  it  in 
a  stewpan,  with  a  pinch  of  moist  sugar,  a  blade  of  mace,  a  few 
allspice,  and  a  sprig  of  thyme,  cover  it  with  cold  water  and  boil 
as  directed  ;  leave  it  in  the  liquor  to  get  cold,  then  take  off  the 
rind,  wipe  with  a  clean  cloth,  and  cover  it  with  rasped  bread- 
crumbs. 


N.EW  AMERICAN  HOME  COOK  BOOK.  87 

HOW  TO  BOIL  TONGUE. 

Well  wash  a  good  pickled  tongue  and  place  it  in  a  stewpan, 
cover  with  cold  water,  cut  up  one  small  onion  and  half  a  carrot, 
and  a  little  celery,  and  a  few  allspice ;  throw  these  in  the  water 
with  the  tongue,  and  boil  it  until  cooked  (about  three  hours) 
which  can  easily  be  seen  by  running  a  fork  in  the  centre ;  if  it 
seems  tender  it  is  done  ;  when  cooked,  throw  it  in  cold  water  and 
take  off  the  skin. 

ASPIC  JELLY. 

How  to  make  :  Take  the  liquor  the  galantines  were  boiled  in, 
take  off  the  fat,  and  pour  the  clear  portion  into  a  stewpan,  and 
to  each  quart  of  the  liquor  add  two  ounces  gelatine,  one  onion, 
one  carrot,  a  little  celery,  two  ounces  lean  ham,  and  a  small 
bunch  of  herbs,  a  blade  of  mace,  and  a  few  allspice,  pepper  and 
salt ;  stand  the  stewpan  on  the  stove,  occasionally  stirring,  until 
the  gelatine  is  melted,  then  add  five  whites  of  eggs  well  whisked 
in  a  little  cold  water,  stir  all  together,  and  bring  ger?tly  to  the  boil ; 
take  off  the  stove  and  let  stand  five  minutes,  pass  through  a  flan- 
nel jelly-bag,  putting  back  some  of  the  aspic  as  it  runs  through 
two  or  three  times,  then  it  will  be  quite  ready  for  using  for  the 
Bupsian  salads,  eel  in  aspic  aiK1  the  savory  aspic. 

RUSSIAN  SALAD. 

How  to  make :  Procure  carrots,  onions,  turnips,  and  potatoes, 
boil  them,  cut  them  into  small  square  pieces  and  let  them  get 
cold ;  also  have  a  beet-root  cut  up,  and  some  preserved  green 
peas ;  place  these  vegetables  in  small  groups  (arranging  the  dif- 
ferent colors  fancifully)  in  a  mould  having  a  hollow  centre,  fill 
up  the  mould  with  the  vegetables,  then  fill  in  on  the  vegetables 
some  nearly  cold  aspic  jelly,  and  place  away  to  set ;  when  turned 
out  of  the  mould,  in  the  hollow  in  the  centre  put  a  little  mayon- 
aise  sauce  and  a  few  small  pieces  of  lobster. 

EEL  IN  ASPIC. 

How  to  make:  Procure  a  boned  eel,  weighing  about  one 
pound,  from  the  fishmonger's  ;  with  a  knife  take  out  any  small 
bones  that  may  be  by  chance  left  in,  sprinkle  some  pepper  and 
salt  and  a  little  chopped  parsley  over  it,  and  roll  it  up,  tie  in  a 
piece  of  muslin,  and  boil  twenty  minutes  in  water  to  which  a 


88  NEW  AMERICAN  HOME  COOK  BOOK^ 

little  vinegar  h  is  been  added ;  let  it  get  thoroughly  cold,  cut  it 
into  slices,  and  place  the  best  round  the  sides  of  the  mould,  and 
the  rouj*h  pieces  in  the  centre,  fill  up  the  mould  with  nearly 
cold  aspic  jelly ;  place  in  the  larder  until  wanted. 

SAVORY  ASPIC. 

How  to  make:  Cut  up  some  pieces  of  cooked  veal  and  ham 
and  a  few  preserved  mushrooms,  the  whites  of  two  hard-boiled 
eggs.  Take  a  plain  mould,  run  in  the  top  a  little  aspic  jelly, 
place  in  the  aspic  jelly  a  little  parsley  in  small  sprays,  a  piece 
of  beetorot,  and  some  cooked  white  of  hard-boiled  egg ;  work 
these  in  some  fancy  shape,  then  let  set,  and  fill  up  the  mould  with 
the  meat,  and  fill  in  with  nearly  cold  aspic  jelly,  and  place  in 
the  larder  until  wanted. 

PUFF  PASTE. 

Ingredients :  one  pound  flour,  one  pound  good  butter,  one  egg, 
one  lemon.  How  to  use  them  :  Put  the  flour  on  the  pastry-slab, 
rub  in  one  ounce  butter,  make  a  hole  in  the  centre,  in  which  put 
one  egg  and  the  juice  of  one  lemon,  mix  it  with  cold  water  into  a 
smooth,  flexible  paste,  and  dry  up  with  a  little  flour  and  let  it  lie 
ten  minutes  on  the  slab,  take  the  fifteen  ounces  butter,  and  with 
a  large  knife  work  out  the  water  from  it,  bringing  it  to  the  same 
consistency  as  the  paste,  upon  which  place,  press  it  out  with  the 
hand,  then  fold  over  the  edges  of  the  paste  so  as  to  hide  the  butter, 
and  roll  it  with  the  rolling-pin  to  the  thickness  of  a  quarter  of 
an  inch,  thus  making  it  nearly  two  feet  in  length  ;  fold  over 
one  third  then  fold  over  the  other  third,  thus  making  a  square, 
place  it  with  the  ends  top  and  bottom  before  you,  shaking  a 
little  flour  over  and  under  it,  and  repeat  the  rolls  and  turns 
twice  as  before.  Flour  a  board  or  tin,  upon  which  lay  the 
paste,  and  put  it  in  some  cool  place  for  half  an  hour ;  then  roll 
it  twice  more,  turning  it  as  before  ;  let  it  lie  another  quarter  of 
an  hour,  give  it  two  more  rolls,  making  seven  in  all,  and  it  is 
ready  for  use  when  required. 

SHORT  PASTE. 

Ingredients :  one  pound  flour,  one-half  pound  butter,  the  yolk 
of  one  egg,  and  a  little  water.  How  to  use  them :  Rub  the  butter 
well  in  the  flour,  make  a  hole  in  the  centre,  break  in  the  yolk 


NEW  AMERICAN  HOME  COOK  BOOK.  89 

of  one  egg,  and  mix  into  a  smooth,  compact  paste  with  cold  water, 
then  it  is  ready  for  use. 

SWISS  PASTRY. 

Take  a  piece  of  short  paste,  roll  it  out  the  thickness  of  a 
penny-piece,  spread  some  marmalade  thinly  over  it,  then  cover 
it  with  a  layer  of  paste  the  same  thickness ;  wash  the  top  over 
with  egg,  and  sprinkle  over  it  some  chopped  almonds  and 
coarse  white  sugar ;  mark  with  a  knife  nice-size  pieces,  and  bake 
it  in  a  brisk  oven. 

MINCE  PIES. 

Mincemeat,  how  to  make.  Ingredients :  One  pound  currants, 
one  pound  sultanas,  one-half  pound  beef  suet,  one-half  pound 
moist  sugar,  two  pounds  apples,  one  pound  mixed  peel,  one- 
quarter  ounce  mixed  spice,  the  grating  and  juice  of  one  lemon 
and  one  orange.  How  to  use  them  :  Well  wash  and  pick  the 
currants  and  sultanas ;  chop  up  the  suet  very  fine,  using  the 
sugar  to  separate  it ;  pare  the  peel  off,  and  take  out  the  cores  of 
the  apples,  and  chop  them  moderately  fine ;  chop  up  the  mixed 
peel  very  fine,  sprinkle  the  spice  over  the  ingredients,  and  well 
mix  together ;  grate  the  rind  of  the  orange  and  lemon  over  it, 
and  add  the  juice  of  the  lemon  and  orange  ;  place  in  stone  jars, 
and  it  will  keep  good  for  months  in  a  cool  place.  Line  the 
bottom  of  some  small  patty-pans  with  a  thin  cover  of  short 
paste ;  plaice  a  little  heap  of  mincemeat  in  the  centre,  then 
sprinkle  a  little  water  over  them  with  a  brush,  and  cover  the 
tops  with  puff-paste  about  a  quarter  of  an  inch  thick,  and  bake 
in  a  good  oven.  When  baked,  sprinkle  a  little  powdered  white 
sugar  over  them,  and  be  sure  to  take  them  out  of  the  pans  while 
they  are  warm,  because  if  let  get  cold,  they  will  stick  to  the 
bottom,  and  tear  the  short  paste  and  let  out  the  mincemeat. 
Warm  the  mince  pies  previously  to  dishing  up,  as  they  should 
not  be  quite  cold  when  eaten. 

FOR  ITALIAN  PASTRY  AND  TIPSY  CAKE. 

Ingredients  :  One  pint  milk,  six  ounces  loaf  sugar,  five  eggs, 
a  small  piece  of  cinnamon.  Boil  the  milk,  sugar,  and  cinna- 
mon together,  whisk  the  eggs  well  up,  pour  the  boiling  milk  over 


90  NEW  AMERICAN  HOME  COOK  BOOK. 

them,  well  whisking  all  the  time,  stir  them  well  together  over  a 
slow  fire  until  boiling;  takeoff  and  stand  the  stewpan  in  cold 
water  and  stir  until  cold. 

ITALIAN  PASTRY. 

Take  some  short  paste,  roll  out  very  thin,  spread  some  custard 
over  it,  cover  it  with  a  layer  of  short  paste,  then  mask  the  top 
over  with  meringue,  made  as  follows:  Four  whites  of  eggs 
beaten  to  a  stiff  froth,  stir  in  five  ounces  powdered  white  sugar, 
bake  it  in  a  cooljoven  ;  when  baked,  cut  it  up  in  fancy  shapes,  and 
ornament  the  tops  with  preserved  fruits. 

MERINGUES. 

Ingredients  :  Eight  whiles  of  eggs,  one  pound  powdered  white 
sugar.  Break  the  whites  of  eggs  very  carefully  into  a  clean 
pan  ;  then  with  a  wire  whisk  beat  them  to  a  stiff  snowy  froth,  so 
that  the  whisk  will  stand  upright  in  them;  then  gently  stir 
in  the  sugar,  and  with  a  dessertspoon  lay  out  in  little  heaps  like 
half  eggs  on  stiff  white  paper,  sprinkle  a  little  powdered  sugar 
over  them,  and  bak^  ia  a  very  cool  oven ;  when  baked  a  nice 
light  brown,  take  out  and  lift  up  the  meringue,  and  with  a  tea- 
spoon scoop  out  the  soft  part  in  the  centre  and  place  back  in  the 
oven  to  dry  for  a  few  minutes.  Keep  in  a  dry  place  until  wanted. 
Before  sending  to  table  fill  in  the  hollows  with  whipped  cream, 
and  place  two  together  so  as  to  form  an  egg  in  shape. 

SANDWICH  PASTRY. 

Cut  out  of  a  sheet  of  puff-paste  strips  about  three  inches  long, 
an  inch  wide,  and  about  half  an  inch  thick  ;  lay  them  on  their 
edge  and  bake  in  a  hot  oven ;  when  nearly  cooked,  sprinkle 
some  fine  sugar  over  them  ;  when  cooked  spread  some  jam  on  one 
piece  and  cover  it  with  another,  the  same  as  a  sandwich. 


THE  AMATEUR  PAINTER. 


A  Manuel  of  Instruc- 
tion in  the  Arts  of 


Tanlshuj 


AND 

1  *-  T      T    * 


"With  Plain  Rules 
for  the  practice  of  ev- 
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HOUSE  AND  SIGN 

Painting. 

CONTENTS: 

Colors  and  How  to  Mix  them.  Compound  Colors.  Oils.  Var- 
nishes. Polishes.  Gilding  Materials.  Miscellaneous 
Materials.  Grinding  and  Washing  Colors.  Cleanliness 
in  Working.  Practice  of  Painting.  Practice  of  Var- 
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FORTUNE-TELLING 


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\VITHOUT   THE 


AIID    OP  A    MASTER,    AND    BALL- 
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LOVE  MAKING-; 

Or  An  Easy  Road  to  Marriage. 

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JOLLY  TIT  BITS  FOR  MIRTHFUL  MORTALS. 

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LADIES'  AND  GENTLEMEN'S 

LETTER-WRITER. 

A  complete  Letter  Writer  for  Ladies  and  Gentlemen.  This  book  is  not 
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THE  HORSE-OWNER'S  GUIDE, 

AND  COMPLETE 

HORSE-DOCTOR. 

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THEBK  13  NOTHING  RELATING  TO 

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THE  SARA  BERNHARDT 

BOOK    OF    BEAUTY. 

Ladies'   and   Gentlemen's   Toilet  Companion.     How   fo> 
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Parlor  Magic  or  Stage  Conjuring. 

A  COMPLETE    WIZARD'*  GUIDE. 

The  Art  of  Conjurin" 
Unveiled.  As  performed 
by  the  Wonderful  Magi- 
ciaus,  Houdin,  Colonel 
Stodare.  Heller,  Wymau, 
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the  stage.  These  Tricks 
are  elegantly  Illustrated, 
thereby  making  them 
nmcli  easier  to  perform, 
and  teaches  the  reader 
how  to  be  a  Magician 
•without  any  further  in- 
structions. Any  person 
can  study  this  book  a 
short  time  and  perform 
the  most  difficult  trick 
done  by  the  best  magi- 
cians. Ton  can  bring  Bowla  of  Goldfish  from  an  Empty  Handkerchief; 
or  Tell  a  Card  by  Smelling  it,  or  Make  a  Card  Vanish  from  the  Pack  and 
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to  Make  a.  Marked  Dime  fly  into  the  Centre  of  an  Apple;  to  Make  a  Coin 
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READY-MADE    AUTOGRAPH    ALBUM  VERSES. 

As  everybody  wishes  to  oblige  his  lady  friends,  here  is  the  very  book 
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Address  E.  G.  HIDEOUT  &  CO.,  Publishers, 

10  BARCLAY   STREET,  N.  Y» 


